How to Deglaze a Steel Pan

Stainless steel pans are ideal for deglazing.

The caramelized meat and fish fragments stuck onto steel pans after sauteing are loaded with flavor. Deglazing a steel pan containing these caramelized food particles creates a flavorful sauce ideal for complementing the meat or fish previously sauteed in the pan. Although water is a common deglazing liquid, chefs also use wine, broth, vinegar, and essentially any nondairy liquid to deglaze and enhance the sauce's flavor. Fortunately, deglazing is a basic cooking technique you can master without going to culinary school.

Things You'll Need

• Container
• 1 cup cold liquid
• Wooden spatula

Instructions

1. Pour any extra fat out of the steel pan and into a separate container for later disposal. Keep all of the deep-brown food fragments in the pan.

2. Set the pan of caramelized food particles back on the stove. Bring the burner to high heat.

3. Pour 1 cup of cold deglazing liquid (water, broth, wine, etc.) into the hot pan. If you use an alcoholic beverage, lift the pan off the stove while adding the liquid. Move back from the stove as a cloud of hot steam emits from the pan. The steam indicates the caramelized food particles are releasing from the pan and forming a sauce.

4. Scrape the bottom of the pan with a wooden spatula to release any attached food particles. Continue scraping the pan until the sauce boils and the caramelized particles are distributed throughout the sauce.

5. Remove the sauce from the heat once the sauce comes to a full boil.

Tips & Warnings

• Deglazing with alcohol beverages over high heat may cause flames.

References

• Miss Vickie's Pressure Cooker Recipes; Deglazing: What It Is and Why Do It; Vickie Smith
• The Kitchn; How To: Deglaze a Pan; Sara Kate Gillingham-Ryan; July 2006