by Professor » Wed May 21, 2014 12:49 pm
I had to say yes. But, only because all of these new materials are touted as being "hydrophobic". Meaning that water-based chemicals don't stick to them. But, what about oil-based? Or fats? How do they interact with acids and bases?
If it's true that nothing sticks to them, and pretty much any food that I put into them will slide right off, then I'd imagine not washing them. After all, I rarely wash my ceramic cooking stone or cast-iron cookware. Just scrape them if anything sticks and wipe with a paper towel until it's clean.