Deglazing: What it Is and Why Do It?
You want the caramelized brown "stuff" to stick to the pan. So it wouldn't make any sense to use a pan with a non stick surface. That only defeats the purpose of creating that wonderful base.
I have also read that you should stay away from cast iron pans because the iron reacts to food high in acid like red wine and gives off a metallic taste. Although I love cooking foods in my cast iron skillet, but stay away if you are planning to make a pan sauce.
You probably deglaze all the time without even realizing it:
• When you pour water into the roasting pan to make gravy
• When you add some chicken stock to a pan of sautéed onions
• When you pour some wine into the pan that you roasted the pork in.
Now that you know what it is, let’s make sure you are doing it right :)
• Make sure that there is nothing burnt onto the pan you are going to deglaze—you are looking for deep brown bits, not blackened bits
• Pour off most of the fat in the pan.
• Turn the heat up to high.
• Add cold liquid to the hot pan—the liquid will come up to boiling very quickly, bringing up the brown bits on the bottom of the pan
• Using a spoon or spatula, scrape up the fond as the liquid boils
• Once the yummy bits are dispersed throughout the liquid, turn down the heat
Quick Tip: It is important you remove the pan from the heat when adding any liquids with alcohol so you don't end up with singed eyebrows. That probably won't be a good look for you!
You can now use this mixture to create a wonderful sauce to go with your meal.
Almost any liquid can be used for deglazing, although you should stay away from dairy. There is a good chance that dairy products can curdle when boiling, so stick with clear liquids.
Here’s a good list to start:
• Red or white wine
• Stock—fish, chicken, beef, vegetable, etc.
• Cooking liquid (water that you cooked beans in, for example)
• Fruit juice
Of course, you can also use water to deglaze, but that wouldn't be quite as flavorful as some of the other options.