Deglazing: What It Is and Why It Matters in Cooking

When you sear meat in a hot pan, the bits that stick to the bottom aren’t waste—they’re deglazing, the process of dissolving those flavorful browned residues to build deep, complex sauces. Also known as fond extraction, it’s one of the most powerful yet overlooked steps in home cooking. That crusty layer, called fond, the caramelized bits left behind after browning meat or vegetables, holds concentrated flavor. Skip deglazing, and you’re throwing away the best part of your dish.

What you add to deglaze matters. wine, a common liquid used to lift fond and add acidity and depth to sauces is popular for a reason—it cuts through fat and enhances savory notes. But you don’t need wine. broth, a flavorful liquid made from simmering bones, vegetables, or meat works just as well, especially if you want to keep things alcohol-free. Even water, vinegar, or citrus juice can do the job if you’re in a pinch. The key isn’t the liquid—it’s the heat and the scrape. Get the pan hot, pour in your liquid, then use a wooden spoon to scrape the bottom until everything dissolves. That’s it.

This technique isn’t just for steaks or chicken. It’s used in everything from sautéed mushrooms to stir-fries, and even in making quick weeknight pasta sauces. Professional chefs use it because it turns a basic pan into a flavor factory. You don’t need fancy tools, expensive ingredients, or hours of time. Just a hot pan and five minutes. The posts below show you exactly how to apply deglazing in real kitchens—whether you’re making a simple weeknight dinner or a showstopper dish. You’ll find tips on what liquids work best, how to avoid burning the fond, and how to turn that one step into a signature move in your cooking.