Weirdly, I don't have any special cleaning gear at all. Dishsoap, hot water, and a few scrubbies (those classic green scouring pads, a stainless steel sponge scrubbers, and a chain link scrubber, which is probably the most obscure thing I own). I don't even have barkeeper's friend, lol.

Most pastry projects are easy to clean with a hot soak in soapy water, or else with boiling hot water (like boiling water in a dirty caramel pot).

I do despise cleaning the lid of my food processor, so whenever I can I'll cover the bowl with plastic/parchment/wax paper before closing the lid (more info on Serious Eats), so that it stays clean. This won't work if you need to use the pour spout, or with heavy doughs that will bump up against the lid, but it's great for keeping fine powders out of the lid, like when grinding nut flours or freeze dried fruit, etc.

Oh, and here’s a couple of tools that i use with them all the time. I just got my GF a US-ION pan and seasoned it for her for Christmas, and also bought these to go along with it:

Winco FST-6, Medium, Stainless... https://www.amazon.com/dp/B003HEOLXI?ref=ppx_pop_mob_ap_share

Crisbee Stik Cast Iron Seasoning... https://www.amazon.com/dp/B01E2SFV9A?ref=ppx_pop_mob_ap_share

Amagabeli 8"x6" Stainless Steel... https://www.amazon.com/dp/B01A51S9Y2?ref=ppx_pop_mob_ap_share