Topic: Question on use of Yixing teaware (teapots aside)
This is a bit of a newbie question, but then I'm a bit of a newbie so hopefuly that's ok :P
At the local teashop and at various places online I've seen plenty of teaware made from (supposedly) Yixing clay, including cups, strainers, waste bowls, cha hai, etc. some of which are lined with porcelain on the inside, some of which are not. My understanding is that teapots made from this clay should be used with only one kind of tea to avoid general grossness down the road, so does this rule also apply to other unglazed Yixing teaware? If all Yixing teaware accumulates layers of seasoning in the same way as the teapots, then is there a way to un-season teaware without making everything that passes through it taste like detergent? Better yet, is there a quick and easy way to prevent the buildup of seasoning in the first place? I ask because a strainer of similar style to this one:
caught my eye at the local tea shop, but I don't want to have to submerge it in pot of boiling water on the stove for an hour to get it clean every time I use it to filter three or four steeping's worth of tea.
If anyone can shed any light on this, that'd be much appreciated.