How to Deglaze a Frying Pan

During cooking, especially when sautéing or searing, often a frying pan will become coated in flavorful brown material, called fond, which can exist in spots or as a film over the bottom of the pan. The process of deglazing uses liquid to lift the fond from the bottom of the pan and adds the flavor back into the dish you are cooking. Luckily, you can deglaze a frying pan using a variety of liquids to enhance the taste of your dish without much effort or kitchen experience.

Cold liquid (see Tips)
Spatula or wooden spoon

Instructions

- 1
  Look over the fond or brown material in the bottom of the frying pan as soon as you remove the cooked material to make sure there aren't any black, burnt portions. Pour out any liquid fat and discard.
- 2
  Turn on the heat under your pan to high if your pan has cooled. If the pan still feels very hot, then leave the stove alone.
- 3
  Pour about a ½ to 1 cup of cold liquid into the pan to cover the bottom surface. Rub a spatula or spoon vigorously back and forth over the bottom of the pan to scrape the fond loose. As the cool liquid begins to boil the fond should lift away without much force.
- 4
  Turn down or cut off the heat once the pan no longer has fond resting along the bottom. You should be able to feel the smooth surface of the pan through the spatula or spoon if using a dark liquid, such as red wine, which may block the ability to see to the bottom of the pan.
- 5
  Add your previous ingredients to the fond rich liquid to cook the flavor of the liquid into your dish or meal or add thickening agents, such as corn starch or flour, as desired to make sauces and gravies.

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