Deglazing is a culinary term that refers to the process of removing the flavorful, stuck-on bits (called fond in the culinary world) from the bottom of a skillet or pan. These bits, which are full of concentrated, caramelized flavor of the meat or aromatic vegetables that were cooked in the pan, can then be used to make a sauce or a gravy.

To deglaze a pan, remove the cooked ingredients from the pan and set aside.

With the pan still on the lit burner, pour some liquid into the pan. This should preferably an acid, such as wine, vinegar, citrus juice, or tomato sauce. A little stock or broth can also work, although the acid helps the stuck-on residue release from the surface of the pan. Bring the liquid to a simmer, using a wooden spoon or a silicone spatula to scrape up all the residue from the pan. You can then add vegetable broth, some butter or other ingredients to make a pan sauce. Deglazing works best on uncoated stainless steel pans, as nonstick cookware does not cause fond to form, since the coating prevents food from sticking.

Tip: You can use the concept of deglazing as a way to more easily your cookware. If, after cooking, your pan is crusted with residue, simply return it to the burner, pour a little white vinegar into it, and simmer it for a few minutes, scraping up as much residue as possible with a spoon or spatula.