The real luxury isn't the pan - it's the time you spend with it
Andrew Bluett-Duncan
Director
On Monday a week ago, two friends and I went to the theatre to see “Ballet Shoes”, an adaptation of Noel Streatfeild’s book. It was on at the National. It’s the story of three adopted sisters, each discovering her own talent, the youngest, Posy, becoming a ballet dancer.
We did things properly, supper beforehand at Brasserie Blanc, almost opposite the theatre, then excellent seats in the front row of the circle. So, the evening began well. The first half of the play though, I found rather hard work, uninspiring and difficult to follow, partly because my hearing isn’t what it once was, and partly because Posy spoke at what felt like ninety miles an hour and in a very high register.
Had I been on my own, I might well have left at the interval. Happily, I was to discover that this would have been a mistake. The second half warmed up beautifully, and the ballet scenes were poetry in motion, utterly lovely…it was difficult to take in the grace of her movement, and I found myself suddenly leaning forward in my seat, wanting more. I do love the theatre, but it also brought back a conversation that Babette and I once had about the use of time.
It stemmed from a story she told me of an exchange between her aunt and a friend. They were at the theatre together and were both disappointed by the first half of the play. The friend said, “I’ve paid for this, I’m staying, I’m going to get my money’s worth.” Babette’s aunt replied, “I’ve already wasted my money. I’m not going to waste my life (time) as well.”
I’ve never forgotten that distinction, despite, in this instance, not following her example.
Time viewed as service
There are other ways of thinking about use of our time though. Simon Sinek often talks about time not necessarily as something to be spent or managed, but as the “most valuable form of service we can offer”. Service to our work, to other people, and to one another. He makes the point that “money can be replaced”. But “time cannot”. When we give our time, we are quite literally giving a piece of our life away. In that sense, how we choose to use it becomes a moral decision, not a transactional one. The question I’d now argue is not “Have I paid for this?” rather, “Is this worthy of my attention, my thought, my presence, my care, even?”
What we give our time to, patiently, generously, and often without immediate return, is perhaps a reflection of how we've made sense of our world.
So, remembering that money can be replaced (the implication being that this is easy, ho ho), allow me to take you gently by the hand towards something you can spend your “replaceable” money on.
Le Creuset Grills & Frying Pans
Continuing last week’s theme of Le Creuset over-stocks, I thought I’d try to sound intelligent and informative about the company’s cast-iron grills and frying pans. I quickly realised this might be a stretch, chiefly because I don’t use them, not because there’s anything wrong with them, but simply because it doesn’t naturally occur to me when I have a rack full of Demeyere within arm’s reach!
So, recognising my limitations, I went in search of someone who actually knows what they’re talking about. Happily, we have several such people. I found Em, who generously answered my questions and added ideas of her own. In truth, and being brutally honest, she supplied much of what follows.
Grills
Le Creuset essentially makes two types of grill, both available in a range of colours. There’s the Grillit, a 26cm square, deep-sided, frying-pan-style grill. And the Rectangular Grill, 32cm long.
Le Creuset essentially makes two types of grill, both available in a range of colours. There’s the Grillit, a 26cm square, deep-sided, frying-pan-style grill. And the Rectangular Grill, 32cm long.
The first thing Em emphasised was heating time. She has the rectangular version at home and recommends giving it a good fifteen minutes, even on induction (around level 6 on a hob that goes to 9), to ensure the whole pan, corners included, is properly hot. This matters for sealing meat or fish, for caramelisation (which adds so much flavour), and, of course, for those rather eye catching grill stripes.
The rectangular grill, being shallow-sided and a decent length, is ideal for fish, kebabs, pita bread and the like.
The square Grillit, with its deeper sides, is better for containing things, a herby butter sauce, for instance, and for rendering as well.
Frying Pans
Le Creuset also produces cast-iron frying pans in two broad styles: metal-handled skillets (26cm deep, 23cm shallow) and a wooden-handled 28cm frying pan.
Le Creuset also produces cast-iron frying pans in two broad styles: metal-handled skillets (26cm deep, 23cm shallow) and a wooden-handled 28cm frying pan.
The same principle applies here, don’t rush. Give the pan time to heat up properly, or you’ll end up with food overdone in the middle and underdone at the edges. With fish, get the skin as dry as you can. If you’re not using oil, well done, but resist the urge to turn the food until it releases itself.
It usually will*.
Make sure the pan is properly hot when the food goes in, then turn the heat down by about a third. If you are using oil, avoid olive oil and anything with a low smoke point. Coconut and avocado oils work well and are gentle on sensitive stomachs; rapeseed is an obvious, high-temperature alternative.
*Fish can be a challenge sometimes, but dry skin will make the most enormous difference.
Something worth noting about all these products is that the black interior coating is enamel and NOT NON-STICK. Because cast iron can handle high temperatures and non-stick cannot, they make unhappy bedfellows!
Offers
We currently have a variety of offers across all five of these products. Click here to see the full collection.
The Last word
As a brief aside, I was taken out to lunch earlier this week by one of my favourite suppliers, and fellow managing director, Bryony Dyer. Being a fellow of broad mind, I don’t even hold it against her that she trained as an accountant. If this puzzles you, a glance back a few months will provide context.
As a brief aside, I was taken out to lunch earlier this week by one of my favourite suppliers, and fellow managing director, Bryony Dyer. Being a fellow of broad mind, I don’t even hold it against her that she trained as an accountant. If this puzzles you, a glance back a few months will provide context.
Notwithstanding this flaw, someone who reads my emails assiduously gets my attention, and this she does, wonderful girl that she is. By and by, over coffee and cake, I confessed that I sometimes feel under considerable time pressure. Her view was that this occasionally shows in my writing. She told me that she’d grown used to my “last word” sign-off and felt a little cheated when it didn’t appear. Well, Bryony, you can’t say I didn’t listen. You, (and time), are very much ‘it' this week.
And perhaps this is where it all loops back to. A good pan won’t buy you time, but it might help you use it better, cooking for others, lingering a little longer over supper, or simply paying proper attention to what’s in front of you.
Money comes and money goes. Time, is the real luxury.
I tell myself I’d better use it wisely.
You?
I trust you have a pleasant, peaceful and time rich weekend.
Warm regards,
Andrew
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