Oh, ferrous stainless (300 series) would be ideal, but I couldn't find any locally, everyone has the non-magnetic non-rusting kind (400 series). So I went with ordinary steel. You could spray it w/ a clear coat to prevent rust stains. I didn't bother, just give it a light oil wipe (olive, of course) every month or so.
Any interesting spice storage setups out there?
For that matter, interesting kitchen storage of all sorts would be great - am trying to squeeze more room out of my poorly designed, rather small kitchen.