We are independent & ad-supported. We may earn a commission for purchases made through our links.

Advertiser Disclosure

Our website is an independent, advertising-supported platform. We provide our content free of charge to our readers, and to keep it that way, we rely on revenue generated through advertisements and affiliate partnerships. This means that when you click on certain links on our site and make a purchase, we may earn a commission. Learn more.

How We Make Money

We sustain our operations through affiliate commissions and advertising. If you click on an affiliate link and make a purchase, we may receive a commission from the merchant at no additional cost to you. We also display advertisements on our website, which help generate revenue to support our work and keep our content free for readers. Our editorial team operates independently from our advertising and affiliate partnerships to ensure that our content remains unbiased and focused on providing you with the best information and recommendations based on thorough research and honest evaluations. To remain transparent, we’ve provided a list of our current affiliate partners here.

What is Deglazing?

Mary McMahon
Updated May 16, 2024
Our promise to you
DelightedCooking is dedicated to creating trustworthy, high-quality content that always prioritizes transparency, integrity, and inclusivity above all else. Our ensure that our content creation and review process includes rigorous fact-checking, evidence-based, and continual updates to ensure accuracy and reliability.

Our Promise to you

Founded in 2002, our company has been a trusted resource for readers seeking informative and engaging content. Our dedication to quality remains unwavering—and will never change. We follow a strict editorial policy, ensuring that our content is authored by highly qualified professionals and edited by subject matter experts. This guarantees that everything we publish is objective, accurate, and trustworthy.

Over the years, we've refined our approach to cover a wide range of topics, providing readers with reliable and practical advice to enhance their knowledge and skills. That's why millions of readers turn to us each year. Join us in celebrating the joy of learning, guided by standards you can trust.

Editorial Standards

At DelightedCooking, we are committed to creating content that you can trust. Our editorial process is designed to ensure that every piece of content we publish is accurate, reliable, and informative.

Our team of experienced writers and editors follows a strict set of guidelines to ensure the highest quality content. We conduct thorough research, fact-check all information, and rely on credible sources to back up our claims. Our content is reviewed by subject matter experts to ensure accuracy and clarity.

We believe in transparency and maintain editorial independence from our advertisers. Our team does not receive direct compensation from advertisers, allowing us to create unbiased content that prioritizes your interests.

Deglazing is a cooking technique which involves introducing a liquid to a used pan to extract pieces of food which may have become stuck to the pan during the cooking process. Most typically, it is employed when sauteing food, although pans for roasts and similar dishes can be deglazed as well. The resulting rich, flavorful liquid may be used as a sauce or the base for a sauce which usually accompanies the food cooked in the same pan. In addition to being an efficient way to remove detritus from the bottom of a pan, deglazing is also a great way to make a quick, flavorful sauce.

To deglaze a pan, the chef starts by cooking something in it. Chicken cutlets, for example, might be sauteed in a pan with seasonings and oil or butter. After the cooked food has been removed, the pan is returned to the heat and a liquid such as stock, wine, or water is poured in. As the liquid is gently heated, a spatula or wooden spoon can be dragged along the bottom of the pan to bring up chunks which may be stuck to it. When the entire pan has been deglazed, the cook may pour the resulting liquid over the food, add spices, thicken it with flour, or use it as the base of a more complex sauce.

Both meat and vegetable dishes can be deglazed. Deglazing can also be used during the cooking process, as might be the case during a stir fry. Using a liquid to deglaze the pan halfway through the cooking process will change the ultimate flavor and texture of the food, and will also reduce the amount of oil which needs to be used. Some people also use the technique when they make soups and stews, sautèing a mixture of fresh vegetables in the same pan they cook the soup in, and deglazing the pan before they add water and other soup ingredients.

When fatty foods have been cooked, an acidic deglazing liquid can cut the fat in the sauce so that it does not seem as heavy or cloying. Lemon juice and wine can both be used for this purpose. For less fatty foods, any type of deglazing liquid can be used to blend with the vegetable or meat juices. When deglazing a pan, try briefly sweating onions, garlic, or shallots in the pan before adding the liquid, to make a sauce with more flavor and texture.

DelightedCooking is dedicated to providing accurate and trustworthy information. We carefully select reputable sources and employ a rigorous fact-checking process to maintain the highest standards. To learn more about our commitment to accuracy, read our editorial process.
Mary McMahon
By Mary McMahon

Ever since she began contributing to the site several years ago, Mary has embraced the exciting challenge of being a DelightedCooking researcher and writer. Mary has a liberal arts degree from Goddard College and spends her free time reading, cooking, and exploring the great outdoors.

Discussion Comments

By ellafarris — On Jun 28, 2011

@babylove - Don't get discouraged. Deglazing with any liquid is a technique that takes some getting used to. The burnt flavor you got was from already burned drippings in the pan not from the actual deglazing.

You need to remove all burnt particles before you add any liquids to your pan. You basically want a clear liquid with small cooked particles and some bits and pieces that you can scrape from the bottom of the pan that are not already burned.

Start with a medium high temperature then add your wine and bring it up to a boil scraping and stirring constantly. Once you get a boil then reduce the heat to a simmer and reduce the wine down to about half what you started with.

You should end up with a thick syrupy like paste that is the basis for your sauce, then you can add your mushrooms and whatever other ingredients you intended to use.

By babylove — On Jun 27, 2011

Could someone please tell me how to deglaze with wine. The first time I attempted this it was a flop. I pan fried some pork chops and had hoped to use the pan drippings to make a savory mushroom sauce but the entire thing tasted burnt and bitter. Please help. What did I do wrong?

Mary McMahon

Mary McMahon

Ever since she began contributing to the site several years ago, Mary has embraced the exciting challenge of being a...

Learn more
DelightedCooking, in your inbox

Our latest articles, guides, and more, delivered daily.

DelightedCooking, in your inbox

Our latest articles, guides, and more, delivered daily.