How to Deglaze a Pan

Say you're searing some chicken thighs in a pan. Several minutes later, you remove the chicken, skin crispy and deeply golden-brown, and inspect the remains in the pan. There's likely a residual layer of oil surrounded by browned, caramelized bits. Those bits, also known as fond, carry multitudes of flavor. The problem is, they're stuck to the pan. 

So how do you get those glorious bits off the pan? The key is deglazing. And it's easier than you think!

What Is Deglazing?

Deglazing is a cooking technique that involves adding liquid to a pan to remove bits of food, called fond, stuck to the bottom. Deglazing commonly happens after searing a piece of meat, but can also occur after sauteeing aromatics or even tomato paste. After cooking a steak, you can add some beef broth to deglaze the pan. Or maybe you add a splash of wine to the browned meat when making a ragu. All of these dishes involve deglazing in some way or another. 

When you add a liquid to a hot pan, it allows you to easily scrape up the fond into the liquid, where it dissolves to make a flavorful sauce. 

What Liquids Can I Use to Deglaze a Pan?

This technique is incredibly versatile. You can use just about any liquid to deglaze a pan. The flavor simply needs to be compatible with the finished dish. Here are a few examples.

• Alcohol (Wine, Beer, Cider, or Vodka): Wine is the most classic liquid used for this technique, from pan sauces to stews. Beer and cider are also worthy options, imparting unique flavors to sauces. Vodka is another choice, commonly used in pasta alla vodka.  
• Stock: Use a broth to deglaze the pan if you want to omit alcohol or make a dish taste meaty (using chicken or beef broth) or vegetal (using vegetable broth). 
• Juices or Sodas: For a sweeter flavoring, try apple cider, orange juice, or even Coca-Cola. These are all great options for braised meats. 
• Water: If you don't have any of the above options handy, you can always use water. Water can dilute existing flavors, however, so you may need to adjust seasonings. 

Are There Any Liquids I Shouldn't Use to Deglaze a Pan?

Dairy products are risky in deglazing because they can easily curdle. In general, you should stay away from milk, half-and-half, or heavy cream. 

How to Deglaze a Pan

1. First, you'll need something to deglaze, whether it's the fond left from cooking a piece of chicken, a cut of steak, or tomato paste.

2. Next, slowly add the deglazing liquid while the pan is still hot. Be careful here, as the liquid can generate a lot of hot steam.

3. Using a wooden spoon, scrape the bits of fond stuck to the pan to loosen them. 

4. Bring the liquid in the pan to a boil, then reduce to a simmer to concentrate the flavor. If cooking any alcohol, make sure that the alcohol fully evaporates. Continue simmering the liquid until it reaches the desired consistency. 

Recipes That Use the Deglazing Technique

• Chicken with Creamy Cassis Sauce
• How to Caramelize Onions
• Steamed Mussels in Tomato Sauce
• Pork Chops with Thyme Cherry Pan Sauce