Deglazing

Deglazing is how you unlock the flavor stuck to the bottom of your pan. Those brown bits (called fond — yes, like us) are concentrated flavor waiting to become a sauce.

How to deglaze

1. Remove the meat or vegetables from the pan
2. Keep the pan on medium-high heat
3. Add liquid (wine, stock, vinegar, or even water)
4. Scrape the bottom with a wooden spoon as the liquid bubbles
5. Let it reduce by half for a quick pan sauce

Best liquids for deglazing

• Wine: Red for beef, white for chicken/fish
• Stock/broth: Adds depth without acidity
• Vinegar: Bright, sharp — great for pork
• Beer: Perfect for stews and braises
• Citrus juice: Light, fresh finish

Common mistakes

• Using a non-stick pan (nothing sticks, so nothing to deglaze)
• Adding liquid to a cold pan (won't lift the fond)
• Not scraping enough — get every bit off the bottom

Deglazing in Fond

Fond's Cooklang parser recognizes cookware like pans and skillets, so cook mode can prompt you about deglazing when the recipe calls for it. Ingredients used for deglazing are tracked in your shopping list automatically.