Zevachim 11:7-8

Zevachim 11:7

A brass vessel requires scouring and rinsing regardless of whether one cooked meat from a sacrifice in it or poured the boiling food into it, and regardless of whether the sacrifice was kodshei kodashim or kodshim kalim (of greater or lesser sanctity, respectively); Rabbi Shimon says that kodshim kalim do not require scouring and rinsing. Rabbi Tarfon says that if one cooked a sacrifice in a utensil from the start of a Festival, he may continue to use it throughout the Festival; the Sages say he may only use the utensil for the amount of time that the sacrifice may be eaten. Scouring and rinsing are as follows: one scours as one does the inside of a cup, and one rinses as one does the outside of a cup. Scouring is done with hot water and rinsing is done with cold water. A spit and a grill (used for roasting sacrificial meat in fire) are scalded with hot water.

Zevachim 11:8

If a person boiled both sacrificial and non-sacrificial meat in a vessel, or kodshei kodashim and kodshim kalim, then if there was a sufficient volume of the sacrificial meat or the kodshei kodashim to impart flavor to the non-sacrificial meat or the kodshim kalim, the less-stringent thing is eaten according to the rules of the more-stringent thing but the vessel need not be scoured and rinsed, nor do they convey ritual impurity through contact. If two warm sacrificial wafers touched, or two warm pieces of sacrificial meat touched, and one was unfit, the whole wafer or the whole piece of meat is not rendered prohibited, just the part that absorbed from the unfit wafer or meat.