One of the techniques I often saw on the Food Network growing up was people deglazing a pan. I often tried but failed to do the technique properly because I didn’t fully understand how to deglaze a pan. I would either burn the fond or not sear the meat long enough to build up the fond. After countless attempts, I am finally able to deglaze a pan to get the perfect pan sauce.
I remember watching chefs swirl wine into sizzling pans and effortlessly scraping up all the bits. It looked so professional and intimidating—but also magical. I didn’t realize back then how simple the technique could be once you understood it. Pan sauces, made right in the same skillet where you cooked your meat or veggies, are one of the easiest ways to bring restaurant-level flavor to home cooking.
Whether you are making a quick weeknight meal or having a dinner party, deglazing a pan is a simple technique that will take up the flavor of any dish you are making. In this guide, I will show you exactly how to do it.
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What Is Deglazing?
Deglazing is simply adding some liquid to the pan after you have seared or sautéed meat or veggies and scraping the fond off. It is a simple technique that adds a depth of flavor to the dish.
It’s also a great way to reduce waste—why let all those flavorful bits go to waste on the bottom of the pan when you can turn them into a rich sauce? It makes cleanup easier too since you’re loosening the stuck-on bits while creating something delicious.
What Is Fond?
Fond are the delicious brown bits left on the bottom of a pan when food is seared or sautéed. It is used as flavor for pan sauces.
It is very important to not burn your fond. This is something that I struggled with when I first started cooking.
How to Prevent Burning the Fond
To prevent burning your fond:
- Use even heat: We will get to the best pans to use in a bit.
- Avoid excessive heat: Once you get your pan heated, turn down the heat. Aim for 400-450 degrees to sear the meat.
- Use the right oil: Olive oil has a lower smoke point than avocado oil, so keep that in mind as you are searing your food.
Let the meat naturally release once it has formed a crust. Don’t keep flipping it—leave it alone long enough to form a fond, but monitor the heat so it doesn’t burn.
Liquids You Can Use to Deglaze a Pan
- Alcohol: You can use beer, wine, or even liquor to release the fond from the bottom of a pan. Alcohol adds complex flavor and is traditional in many pan sauces.
- Broth or stock: Broth is a flavorful way to release the bits from the bottom of a pan.
- Need a broth recipe? Check out my easy Instant Pot chicken broth recipe.
- Water: If you do not have any other liquid, water can be a good option. However, it will not add as much flavor as the other two options.
- Vegetables: The liquid released from vegetables can be enough to release the fond from the bottom of a pan. Say you are making chili—after you have browned the meat, you can use the vegetables to help release the fond off the bottom of the pan. This is not a traditional technique, but it is often how I quickly “deglaze” a pan so I don’t miss out on that flavor.
- No dairy: Dairy is not the best option for deglazing a pan as it has a high chance of curdling when heated.
Best Kitchen Tools for Deglazing
The best kitchen tools are the ones you already have; however, these are what you should use for best results:
- Stainless steel is the best option because it actually allows food to stick and develop a rich fond.
- Cast iron is the second-best option. If you have a well-seasoned cast iron pan, this may inhibit a beautiful fond from developing; however, you will likely still be able to use it successfully.
- Non-stick: I generally do not recommend non-stick cookware at all. Check out my non-toxic cooking guide to find out why. Non-stick does just that—it will not allow a fond to stick to and develop on the bottom of the pan.
Step-by-Step Instructions
Here’s exactly how to deglaze a pan step by step so you can create rich, flavorful sauces every time.
1. Sear or Sauté
Start by searing your protein or vegetable of choice. This is going to leave the fond at the bottom of the pan which will be the flavor base for the sauce. Make sure you let the meat cook long enough on one side before turning it to ensure a proper sear.
2. Add Liquid
Next, remove the protein or veggie and add the liquid to the pan. You want to add just enough liquid to cover the bottom of the pan and start releasing the fond. If you are using alcohol, make sure to allow the alcohol to cook off to ensure there is not an off-putting flavor to the final dish.
3. Scrape
Using a wooden spoon, scrape the fond off the bottom of the pan.
4. Simmer and Reduce
Allow the sauce to simmer and reduce to concentrate the flavor. You can then add butter, cream, or other finishing touches depending on your dish.
Tips for Better Deglazing
- Make sure your pan is hot: A cool pan is not going to help the fond release. If you are scared of the fond burning, make sure to add the liquid right after you take the meat or veggies out of the pan.
- Choose the correct liquid:
- Wine: Red wines for red meats, white wines for poultry.
- Broth: Acts as an all-purpose option. Use the corresponding broth with whatever you are cooking. For example, if you are searing chicken, use chicken broth.
- Water: Use on most applications if nothing else is available. You can boost it by adding a bit of bouillon.
- Choose the correct tools: Don’t use metal on any non-stick pans. A wooden spoon is your best option for scraping up the fond. A metal spoon or spatula can also be used, but be careful not to damage your pan.
- Don’t overcrowd the pan: You want the most surface area of your meat to touch the hot surface. If there isn’t enough space between the food, it will steam rather than develop a fond.
When I first tried deglazing, I didn’t understand how important timing and temperature were. I’d use olive oil and crank the heat, only to end up with a burnt mess. I also thought I had to use wine every time, but now I realize broth works just as well—and is more practical for everyday meals.
I also used to scrape the fond too early or add too much liquid, diluting the flavor. What I learned over time is that you only need a splash to get things going, and you want to scrape just as the liquid starts to bubble and loosen those flavorful bits.
It’s a simple technique that becomes second nature the more you practice, and it really transforms your cooking. Now, I look forward to making a pan sauce because I know how much flavor it adds with very little extra effort.
Want more tips on getting flavorful food? Check out my Best Spices and Herbs for Flavorful Food post
