Author: Patty Lee  |  March 18, 2025  |  Time to read: 5 min

You just pan-fried the perfect pork chop with a golden-brown crust and a juicy, tender interior. Or maybe you seared a batch of beef in a Dutch oven destined for a hearty stew. The bottom of the pot or pan is now covered in a dark layer of flavorful caramelized bits — known as fond — but what do you do with it? It’s time to deglaze your pan.

Deglazing is a fundamental cooking technique that transforms those stuck-on bits into a silky, flavorful sauce. Whether you’re making a classic pan sauce, enhancing a stew, or just trying to clean your pan more efficiently, knowing how to deglaze a pan is a skill that every home cook should understand and master.

Proper deglazing requires a liquid, and while there are plenty of options to choose from, each one brings something unique to the mix. When considering what to use to deglaze a pan, avoid dairy products like milk or heavy cream, as they tend to curdle in high heat.

• Wine (red or white): Adds acidity and depth—perfect for classic French-style sauces.
• Stock or broth: A go-to choice for a rich, 
• savory base.
  Vinegar: Cuts through richness and provides a tangy contrast.
• Citrus juice: Brightens up flavors—especially great for fish or poultry.
• Water: If you’re out of everything else, plain water will lift the fond, though it won’t add extra flavor.

Deglazing is a quick and easy process that takes just a handful of steps.

1. Sear the meat or vegetables over medium-high heat until they develop a deep golden-brown crust. This creates fond at the bottom of the pan. Transfer the cooked food to a plate while keeping the pan on the heat.
2. Pour in ¼ to ½ cup of your chosen deglazing liquid. It will sizzle and start lifting the fond.
3. Bring the liquid to a simmer and use a wooden spoon or spatula to scrape up all the browned bits.
4. Let the liquid reduce slightly for a more concentrated flavor. You can add butter, herbs, or aromatics like shallots and garlic for an extra layer of depth. Once reduced, pour the sauce over your dish or whisk in an additional pat of cold butter for a velvety finish.

While nonstick ceramic pans are fantastic for cooking delicate foods like eggs and fish, they’re not the best choice for deglazing. That’s because nonstick ceramic pans are designed to prevent food from sticking, which means you won’t develop the crucial fond needed for deglazing.

For the best deglazing results, it’s important to use the right cookware material, such as:

• Titanium: Durable and great for high-heat applications. The Titanium Always Pan® Pro is the best of both worlds — capable of searing on high heat while maintaining the easy cleanup of nonstick.
• Stainless steel: Ideal for searing meats and building fond.
• Cast iron: Excellent for high-heat cooking and retaining flavors.

Want to take your deglazing game to the next level? Keep these tips in mind.

Start With a Proper Fond

If there’s no fond, there’s nothing to deglaze! Make sure to sear your food properly—let it cook undisturbed so a crust can form—before adding liquid.

Avoid Overcrowding the Pan

An overcrowded pan won’t allow proper browning, which means less fond to deglaze.

Deglaze While the Pan is Hot

If the pan cools too much, the fond will be harder to lift.

Choose the Right Liquid

Use a deglazing liquid that complements your dish, but also consider your cookware. For example, avoid acidic liquids like lemon juice or vinegar when deglazing in a cast iron pan, as they can react with the metal.

Don’t Overdo It

You don’t need a lot of liquid to deglaze. Too much will dilute the flavor and take longer for the sauce to develop.