Stanley Rogers, a brand devoted to quality kitchenware since 1930, proudly introduces the CERAMABAKE collection, designed for health-conscious cooks. Featuring a two-layer ceramic non-stick coating, this premium range is free from PTFE, PFOS, PFOA, cadmium, and lead.
The CERAMABAKE collection includes over 20 versatile pieces for baking, roasting, and air frying, all made from robust carbon steel that heats quickly and evenly. With a stylish two-tone finish in champagne gold and matte black, these products enhance both performance and kitchen aesthetics.
Chef Colin Fassnidge features CERAMABAKE in his documentary series “Food Diary,” emphasizing its quality and consistency. He, along with producers Robert Roworth and James White, praised the collection for its durability and ease of use.
The range includes various cake pans, muffin trays, and pizza trays, making it perfect for the festive season. Each item is oven-safe up to 240°C and comes with a 20-year guarantee, showcasing Stanley Rogers’ commitment to quality.
Renata Puz, Head of Product Development, expressed pride in the collection, which includes air fryer accessories. She highlighted CERAMABAKE’s healthier cooking options and versatility, making it ideal for holiday baking and everyday meals.
Baking
Baking becomes even more delightful with CERAMABAKE. Explore our 16 essential options, including round, square, and rectangular cake pans, muffin pans, baking trays, and loaf pans, to inspire your endless creations.
- Springform Pans
- Muffin Trays
- Quiche & Tart Pan
- Cake Pans
- Baking Trays
Roasting
Achieve outstanding results effortlessly with CERAMABAKE’s non-stick roasting trays. Designed to perform at higher temperatures, the ceramic non-stick coating ensures durability and easy release, making cleanup quick and simple.
- Baking Pan
- Pizza Tray
- Roasting Pans
Air Frying
Ideal for most air fryers, this ensures your cooking and cleanup are quick and efficient.
- Air Fryer Round Pan
- Air Fryer Pizza Tray
- Springform Pan Mini
- Round Pie Pan Mini
Recipe from the forthcoming series Food Diary, created by Colin
Fassnidge, Robert Roworth and James White: Spiced Mandarin Glazed Pork
Ingredients
- 2 x Pork fillets (about 1kg total) (Australian Pork)
- Sea-salt flakes and freshly ground black pepper, to season (we love Olsson’s)
- 1 x Tbsp extra virgin olive oil
- 1 x Bunch Dutch carrots, scrubbed (or 3 small carrots, peeled, finely sliced)
- 1 x Red capsicum, cut into 3cm pieces
- 4 x Green onions, cut into 5cm lengths
- 4 x Cloves garlic, sliced
- *Steamed jasmine rice, to serve
Mandarin Glaze
- 15 x Small mandarins
- 4 x Cinnamon quill
- 6 x Star anise
- 4 x Green chillies (chopped)
- 1 x Bunch coriander
- 100ml x Vinegar (apple Cider or white)
- 1 Tbsp x Grated fresh ginger
- 1/4 Cup x Orange marmalade
- 1 Tbsp x Seeded mustard
Instructions
- Preheat oven to 200°C/180°C fan-forced.
- For the Glaze, juice 10–12 of the mandarins (you will need about 2 cups of strained juice). Heat cinnamon and star anise in a medium saucepan on medium heat for 30 seconds or until fragrant. Cool slightly. Add juice, ginger, marmalade, mustard, vinegar, coriander and chilli. Bring to a boil. Simmer for 10-12 minutes, or until slightly thickened, glossy and reduced by half. Remove from heat.
- Peel the remaining mandarins and remove the pith. Slice into thick rounds, and place to side.
- Add pork and sear, turning, until browned on all sides.
- Place pork into a CERAMABAKE roasting pan. (We suggest CERAMABAKE folded roasting pan, but the medium or large roasting trays also work) Add carrot, capsicum, green onion and garlic to the same pan. Toss to coat in oil. Top with pork. Spoon over glaze. Bake for 15-18 minutes. Add mandarin slices in the last 5 minutes, or until cooked to your liking. Remove pork to a plate. Cover with foil and rest for 5 minutes.
- With a slotted spoon, remove vegetables and mandarin to a serving plate. Return pan and cooking juices to medium-high heat. Simmer for 5 minutes until the glaze has thickened. Serve sliced pork with extra glaze, vegetables and steamed rice.
