Deglazing a Pan
The brown crust left on your pan after searing isn't burned; it is pure flavor waiting to be reclaimed. If you wash that pan without deglazing, you are washing away the best part of the meal.
Watch the temperature
Your pan must be hot enough to hiss when the liquid hits it, but not so hot that the fond is black and charred, which will taste bitter.
- stainless steel or cast iron skillet
- wooden spoon or spatula
- liquid measure
What goes in.
- 1/2 cupwine, stock, broth, or vinegar
- as neededcold butter or cream (optional, for finishing)
Reclaiming the Fond
Use a wooden spoon to scrub the bottom of the pan while the liquid bubbles. You will see the dark bits detach and dissolve, turning the liquid from thin to a rich, dark reduction.
The method.
Remove the meat
Take your seared food out of the pan and set it aside to rest on a plate.
Add the liquid
Pour your chosen liquid into the hot pan. Be prepared for a sudden cloud of steam and vigorous bubbling.
Scrape the bottom
Immediately use your spoon to scrape every inch of the pan's surface. Ensure the dark bits are fully incorporated into the liquid.
Reduce
Let the liquid bubble over medium-high heat until it reduces by half, thickening slightly into a syrup.
Finish
Remove from heat and whisk in a tablespoon of cold butter to give the sauce a glossy sheen and a rounded finish.
Other turns to take.
Wine base
Use a dry white or red wine to add acidity and depth; best for pan-seared chicken or beef.
Stock base
Use chicken or beef stock if you prefer a lower acidity; excellent for everyday pan sauces.
Vinegar base
Use balsamic or sherry vinegar for a sharp, tangy finish that cuts through fatty meats like pork chops.
When it doesn't go to plan.
Never use a non-stick pan for this, as the fond doesn't adhere well and you risk damaging the coating with metal or hard wood tools.
Keep your face away from the pan when you add the liquid to avoid the initial blast of hot steam.
If the fond is black or smells acrid, discard it and clean the pan. You cannot fix burnt, bitter residue.
The ones that keep coming up.
Can I use water to deglaze?
Yes, but water lacks the flavor and sugar content of stock or wine, so the resulting sauce will be thin and lack depth.
How do I know when it's done?
The sauce is done when it is thick enough to coat the back of a spoon and the flavor is intense and concentrated.
How real cooks make it.
No one’s shared their version yet. Be the first to put your kitchen on the map.
Cook this your way?
Share your version — your steps, your story. We’ll feature it right here.
Add your recipe