Deglazing is a cooking technique used by chefs in professional kitchens all the time, but don’t be intimidated. This easy method to create a delicious pan sauce will elevate your home-cooked meals to gourmet status. And as a bonus, it makes your post-cooking cleanup easier!
What is Deglazing in Cooking?
What does deglazing a pan mean? In short, deglazing is the loosening of cooked-on bits of meat or vegetables by adding a liquid to the hot pan. Those food particles (also known as fond), have been caramelized, creating intense flavor bombs just waiting to be unleashed with the right technique.
Deglazing doesn’t even require any specialized equipment, just the same basic pan and utensils that you would use to prepare any meal. A stainless steel fry pan and a spatula or whisk are all that you need to go from what looks like a stuck-on, gooey mess in your pan to a flavorful, smooth sauce to serve with your meal!
Why is Stainless Steel the Ideal Pan for Deglazing?
The makers of non-stick cookware aren’t going to talk a lot about deglazing, and with good reason. Deglazing starts with stuck-on remnants left after meat or vegetables have been seared in a hot pan. Those caramelized bits only happen when the food sticks to the pan surface as it cooks, releasing naturally when it’s fully cooked, and in the process leaving it brown, crusty and delicious on the outside. The crusty bits, or fond, that are left behind are the basis of the pan sauce that you will create by deglazing.
Of course, since food doesn’t stick to non-stick pans, there’s no resultant fond, and thus nothing to deglaze and use as the base of a pan sauce, even putting aside the concerns about potential toxins leaching into your food from the non-stick coating.
Cast-iron and carbon steel cookware can be used to sear meat, but because those materials are not compatible with acidic ingredients, you’re more limited in which liquids you can use to deglaze. On the other hand, stainless steel is non-reactive and non-toxic, making it the perfect cookware for deglazing!
How to Deglaze a Pan
The process of deglazing a pan starts with searing meat or vegetables to produce a crusty brown exterior. Prepare your ingredients before starting cooking. Pat your meat or vegetables dry so that there’s no moisture on the surface. Otherwise, the steam that’s created when your ingredients hit the hot pan will prevent a good sear and the subsequent development of a crust and fond. Before placing them in the hot pan, season them simply with some salt and pepper ̶ you’ll add more seasoning later in the process.
Start with an empty fry pan or sauté pan, heated at medium-high heat until drops of water turn into little balls and bounce around the pan. Spray or drizzle a little oil into the pan, and add your meat or vegetables. Don’t crowd the pan with too much at once, as that will create steam.
Wait until the crust has formed on the bottom and the food naturally releases from the pan surface, and then flip it over and brown the other side. When done, remove the food to a plate and cover to keep them warm while you prepare the sauce.
Now the magic of deglazing the pan can begin! Start by pouring off all but about a tablespoon of the fat in the pan. If you want to add finely chopped mushrooms or shallots, add them now and let them cook for a bit before adding the liquid. After a few minutes, add ¼ to ½ cup of your liquid to the hot pan over medium-high heat. The liquid will have loosened the browned bits stuck to the pan; use a silicone or wooden spatula to scrape them all up and incorporate them with the liquid. Stirring constantly, bring the mixture to a boil.
Once the sauce has thickened slightly, remove the pan from the heat and add seasonings such as finely minced herbs, salt, and pepper. Swirl in a tablespoon of butter for an extra special finish. You can either add the meat, fish, or vegetables back into the pan to coat them in your sauce, or drizzle the sauce over them once they’ve been plated for serving.
Best Liquids for Deglazing
If you’re using a stainless steel pan, you’ve got a wide choice of possible liquids for deglazing.
Wines are a classic choice for deglazing a pan. Pair the cooking wine with your meat in a similar way that you would choose a wine to drink with that entree. In fact, once you’ve used a splash of your selected wine for deglazing, the rest of the bottle can be served with your meal! White wine is an ideal choice for chicken or fish, while a rich burgundy will enhance a steak beautifully.
Rich, flavorful broths are another option for deglazing. While you will probably want a chicken stock for poultry, or a beef stock for steak, a well-made vegetable broth is a good choice for any meat or vegetable dish. Also consider possibilities such as beer, cider, vinegar or liquors such as bourbon or sherry, depending on what you’re preparing. Experiment until you find the perfect pairings for your tastes!
The one liquid to avoid when creating a pan sauce is water. While it’s perfect for adding to a warm pan to start your clean-up after the meal is cooked, it won’t add any of the flavor that wines, broths, or other liquids will contribute, and a good pan sauce is all about the flavor!
Deglazing with 360 Cookware
360 Cookware has the perfect pans and accessories to assist you in adding the deglazing technique to your repertoire! Our sauté pans have deep sides, making them ideal for preparing a pan sauce without fear of spilling, and our 3-ply construction, with a layer of aluminum sandwiched between layers of surgical grade stainless steel, give you both excellent heat conduction and a non-toxic cooking surface. And the Epicurean Natural Sauté Spoon Spatula is perfect for scraping up those luscious bits of fond without the risk of scratches on your polished stainless steel pan.
What are you waiting for? Try out deglazing, a classic, but easy, professional chef’s technique to make the most delectable pan sauces. You won’t regret it!
