If an item is stamped with or labeled to read: not dishwasher safe, that refers to either the high temp of the water/drying cycle, or the highly caustic detergents which are specifically manufactured for use in dishwashers which can cause serious damage to the item in question.
When dealing with metals, we need to exercise some due caution with our cleaning habits. Stainless steel can handle most anything we can throw at if it's for household use. Cast iron (whether tinned or not), carbon steel, copper and aluminum are very susceptible to the reactive abilities of acids (tomato, onion, fruits) or caustics (chlorine/bleach, ). Even commercially-built chrome plated smoker grates can become damaged by certain cleaning compounds or methods (steel wool/SOS pads, scotch-brite pads). By any means available, you should protect any carbon-based metals with a food-grade oil when not in use, then, remove the oil film prior to use if necessary.
If you are really hardcore about disinfecting your meat handling equipment, maybe try a bottle of 70% Isopropyl Alcohol. I have 2 - 1 quart bottles on hand right now, and one is always within easy reach for dipping a meat thermo probe into after washing/drying. I give it a minute or 2 to evaporate the volatile alcohol before stabbing a large cut of meat. With paper towels, it makes a great wipe-down for knives, boards, etc. and is dirt cheap compared to anything else sold for the specific purpose of disinfecting/sanitizing. For commercial food handlers, this is likely not an acceptable method according to FDA/state guidelines due to the need for documented proof of a specific germicidal brand's effectiveness on HBV, HIV, etc. For private in-home use, they can't say squat about it, and since this is one of the few times/places the feds can't get in the middle of my private life.........damn right I'll do it!!!!!!!!!!!!!!!!
Edit: btw, salt will react with aluminum as well if left for long enough...I ruined to turkey fryer pot a few years ago that way