How to Deglaze a Pan

Deglazing is the process of adding liquid to a hot pan to loosen or remove the fond which is what we call the brown bits stuck to a pan from cooking meat and vegetables. To do this, remove any meat or vegetables along with their excess oil or fat. If necessary (if you are building a pan sauce for example), you can add some aromatics such as shallots, garlic and herbs. Keep the pan on medium heat and while stirring, pour in the deglazing liquid (often wine or stock). Bring it to a boil while scraping the pan with the help of a Le Creuset Spatula. This liquid can now be used to make a gravy or pan sauce.