Mild dish soap and hot water clean most baking utensils and equipment as effectively as any cleaning product. Always line baking sheets with parchment paper before using; the black stains left by baked-in sugar won't scrub off. Some equipment, such as baking stones, pastry brushes and wood rolling pins, need a different approach. As a guideline, anything stainless steel can go in the dishwasher, or you can clean it with soap and water. Store baking equipment in a dry cupboard, and don't stack anything on a baking stone. Store baking utensils in a kitchen drawer or utensil holder.
A wooden rolling pin is the essence of a kitchen -- one look and you can tell if its owner bakes regularly. Wooden rolling pins season over time, absorbing the natural oils of the doughs they touch. Never wash a wood rolling pin with soap.
Scrape any dough from the pin using a wooden or plastic scraper, and wipe it down with hot water. Dry it with a towel. Rub down the pin with mineral once or twice a month, depending on use, for increased longevity. If you're concerned about bacteria, mix 1 teaspoon of bleach with 1 quart of water; wipe down the pin with the solution and let it air dry.
Stains are common on baking stones, and like other stoneware, they develop a layer of polymerized fat over time that creates a nonstick surface. First, staining is normal; you usually only need to scrape off debris and wipe it down with hot water.
For tougher cleaning jobs, use a wire-bristled brush and a little hot water. If the stone develops an uneven surface after a few years, lightly sand it with medium-grit sandpaper and wipe it clean.
Pastry brushes don't look like much, but their bristles have a surface area thousands of times larger than the brush itself. Wash pastry brushes in the dishwasher if you can -- it's the most effective method for removing oil and odor. If you don't have a dishwasher, wash the brush in hot soapy water several times and rinse. Soak the brush in a standard bleach solution for 15 minutes to sanitize it.