Then season them improperly! Just lightly oil and keep on a low flame on the stove. I know, I know... just not done! But... it is better than loosing them to rust. No "proper" cast iron here, just (apart from the stainlesss) a couple of mild steel frying pans. The larger one is seldom used, and has once been lost to rust but resurrected by wire-brushing, sanding and ... improper seasoning. I'd like to try copper pots.