Liege Waffle: Carmelization and Teflon-coated Waffle Maker

I'm going to make Liege Waffles. I read one poster who mentioned that
it's best *not* to clean off the [Pearl] sugar carmelization that
remains from waffle to waffle on the waffle maker, since this
carmelization adds yummy to the next waffle made. (I presume, of
course, that an end-of-day cleaning might be nice.)

So ... what about Teflon-coated waffle makers? With regard to the
above, are they less good for such waffle making?

And to anyone who has tried both the "1 dough" recipe vs. the "two
dough" recipe: which, in your opinion, is the better?

Christopher A. Steele