Deglazing Stainless Steel: Quick Tips

Deglazing a stainless steel pan is a simple process that can add flavour to your dish and make cleaning easier. After cooking, return the pan to the heat and add a cup of water. Be careful, as this will create steam. Use a wooden spoon or spatula to scrape away the burnt bits of food and sauce. Turn off the heat, let the pan cool, add a squirt of dish soap, and use a brush to remove any remaining food. Wash the pan with warm, soapy water, then rinse and dry it with a microfiber towel.

Deglazing can also be done with other liquids, such as wine, stock, beer, vinegar, or juice, to incorporate the tasty browned bits into a sauce.

Deglazing with water

Deglazing is a cooking technique that is done every time a pan sauce is made. It involves pouring a liquid into a hot pan that has been used to cook food and has food particles stuck to the bottom. While deglazing is often done with wine, stock, or vinegar, you can also use water. Here is a step-by-step guide to deglazing a pan with water:

Step 1: Cook Meat or Vegetables

Firstly, cook your meat or vegetables in a hot pan. You can use a stainless steel or cast-iron pan, as these conduct heat evenly and help the food caramelize and brown. Avoid using a non-stick pan, as these prevent food from sticking and won't give you a good fond (the brown, sticky residue left in the pan).

Step 2: Remove Ingredients and Excess Fat

Once your meat or vegetables are done cooking, remove them from the pan and leave the fond behind. If there is a lot of fat in the pan, spoon it off or pour it through a strainer, returning any crusty brown solids to the pan. Too much fat will make your sauce greasy and increase spatter when you add the water.

Step 3: Choose Water as Your Deglazing Liquid

While wine, stock, or vinegar are commonly used for deglazing, you can also use water, especially if you're low on supplies. Keep in mind that water won't add extra flavour to your dish, but it will still help you dissolve the fond and clean your pan.

Step 4: Pour in the Water

As a rule of thumb, use one cup of water for an entree that serves four people. The water will reduce to about half its original volume, so keep this in mind when deciding how much to add. Add the water slowly or in stages to keep the pan hot, which will help the fond dissolve faster.

Step 5: Scrape and Dissolve the Fond

Place the pan over medium-high heat and use a wooden or rubber tool to scrape the bottom of the pan as the water heats up. Continue scraping and stirring until the water is boiling and most of the fond has dissolved.

Step 6: Use the Deglazing Liquid or Make a Pan Sauce (Optional)

At this point, you can use the deglazing liquid as-is or transform it into a richer pan sauce. If you want to make a pan sauce, add aromatic ingredients like garlic or shallots, as well as herbs. You can also add a little salt and pepper, but taste-test before adding more, as a stock-based sauce may already be quite salty after reducing. Then, simply heat the liquid until it's reduced by half and you're done!

Deglazing with vinegar

Deglazing is a simple technique that can add a lot of flavour to your dish. It involves adding liquid to a pan to detach cooked food particles stuck to the bottom. This process incorporates the browned and caramelized bits, known as fond, into your dish.

Step 1: Prepare the Pan

Firstly, ensure that your stainless steel pan is suitable for deglazing. Avoid using non-stick pans as they do not allow for the formation of flavourful fond. Cast iron pans or carbon steel pans are ideal for deglazing, especially when using non-acidic ingredients. If you are using an acidic liquid for deglazing, such as vinegar, it is best to use a stainless-clad pan, a tin-lined copper pan, or one with an enameled porcelain coating and a steel or cast iron interior.

Step 2: Cook Your Protein

For a savoury dish, start by cooking your protein of choice in the pan. This could be meat or fish. Get a nice sear on your protein by cooking it at a high temperature. Once your protein is cooked to your desired level of doneness, remove it from the pan and set it aside, keeping it warm.

Step 3: Remove Excess Fat

If there is excess fat in the pan, carefully pour it out. This step ensures that your dish is not overly greasy.

Step 4: Add Vinegar to the Pan

Now, it's time to deglaze! Add your chosen type of vinegar to the pan. You can use a variety of vinegars, such as balsamic vinegar or white wine vinegar. Be generous with the amount of vinegar you add, as deglazing tends to steam away a good portion of the liquid. Remember, the liquid you choose should enhance the flavour of your dish.

Step 5: Scrape the Fond

Turn the heat back on and scrape the bottom of the pan with a wooden spoon or spatula. The vinegar will help to loosen and dissolve the fond, creating a delicious base for your sauce. This process will also help to prevent stubborn stains from forming on your pan.

Step 6: Build Your Sauce

Continue to heat the pan and add any additional ingredients to build your sauce. You can add aromatics like shallots or garlic, herbs, or a dash of butter for a silky finish. Whisk the ingredients together to create a well-combined sauce.

Step 7: Reduce the Sauce

Bring the sauce to a boil and then lower the heat. Allow the sauce to simmer and reduce until it reaches your desired consistency. This step is important as it cooks off the alcohol in the vinegar and intensifies the flavours.

Step 8: Taste and Adjust Seasonings

Once your sauce has reduced, it's time to taste it! Adjust the seasonings according to your preference. You can add salt, pepper, or any other spices to enhance the flavour profile.

Step 9: Serve

Finally, pour the sauce over your warm protein. Enjoy the fruits of your labour and savour the rich flavours that deglazing with vinegar has added to your dish!

Deglazing with alcohol

Step 1: Create the Fond

Start by cooking your proteins and veggies according to your recipe. Season your ingredients well with salt and pepper to make the fond more flavourful. Once cooked, remove the ingredients from the pan and set them aside. If there is excess oil, drain most of it away.

Step 2: Add the Deglazing Liquid

While the pan is still hot, add your chosen alcohol. A quarter of a cup of liquid is usually enough to reduce down without taking too long to reach the right consistency. You can use wine, sherry, vodka, beer, or cider, depending on your recipe. The liquid will bubble rapidly and help lift the fond off the pan.

Step 3: Scrape the Bottom of the Pan

Use a sharp-edged spatula (metal or wood is best) to scrape the fond off the pan. Break up any larger pieces and whisk them into the sauce. The more fond you get off the pan, the more flavour your sauce will have.

Step 4: Complete the Sauce and Reduce

Now, concentrate the flavour into a silky sauce by boiling until the liquid is reduced by half. You can add more liquid and other ingredients like tomato paste, cream, spices, or herbs. Season to taste and serve.

Tips:

• Always add the deglazing liquid when the pan is hot. The boiling liquid will lift the food off the pan more easily.
• Only season your sauce at the end, as the flavour will intensify as the sauce reduces. Herbs and spices can become bitter if added too early.
• For best results, deglaze in a wide skillet. The large surface area will reduce the sauce very quickly.
• Be careful with flammable alcohol. Keep the pan away from flames while pouring and do not put your face over the liquid.
• If using a roasting pan, make sure it can also go on a stovetop.
• Avoid using a non-stick pan as these prevent food from sticking and don't give you a good fond.

Deglazing with acids

Deglazing is the process of adding liquid to a hot pan to remove the fond—the brown flavorful bits stuck to a pan when you cook at high temperatures. While wine is a classic choice for deglazing, you can also use other liquids with acidic properties, such as citrus juices (like lemon and orange), red and white wine vinegars, apple cider, and even water.

Deglazing with an acidic liquid requires a pan made out of stainless steel, tin-lined copper, or that has an enameled porcelain coating (with a steel or cast iron interior).

• After cooking and removing food from the pan, put it back on the burner and turn on the heat.
• When a drop of water sizzles in the pan, pour in about one cup of your chosen acidic liquid.
• Using a wooden spoon or spatula, scrape away all the burnt bits of food and sauce. The heat and steam should have loosened it for easier removal.
• Turn off the heat, remove the pan from the burner, and let it cool down.
• Add a squirt of dish soap to the pan. Then, use a long-handled brush to remove any remaining food bits and break down the oil.
• Move your stainless steel pan to the sink. At this point, most of the grime should simply rinse away. Using a soft sponge and warm, soapy water, wash the entire pan, scrubbing in a circular motion.
• Rinse the pan thoroughly to remove all soap. Dry it off completely with a microfiber towel before putting it away.

Note: Always remove your pan from the heat when adding any alcohol and pour it away from the stove, preferably a small amount from a measuring cup rather than a glug from the full bottle, to avoid any flare-ups.

Deglazing with hot water

Deglazing a stainless steel pan with hot water is a great way to clean it and create a delicious sauce. Here's a step-by-step guide:

Step 1: Cook Your Ingredients

Sear your meat or vegetables in the stainless steel pan. Once they are cooked to your desired level, remove them from the pan and set them aside. You should be left with a hot pan containing browned bits stuck to the bottom.

Step 2: Add Hot Water

With the pan still hot, carefully pour hot water into it. The water will sizzle and steam upon contact with the hot surface. Use a wooden spoon or spatula to gently scrape the bottom of the pan, loosening the browned bits. Be cautious to avoid splattering and always use a wooden or heat-resistant spatula to avoid scratching the pan's surface.

Step 3: Create a Sauce (Optional)

If you want to create a sauce, continue to heat the pan and let the water simmer and reduce. This will intensify the flavour. You can also add aromatic ingredients like garlic or herbs to enhance the flavour further.

Step 4: Enjoy Your Culinary Creation

Once you've finished deglazing, your culinary creation is ready to be savoured! Whether it's a perfectly seared steak or sautéed vegetables, the deglazing process will have added an extra layer of flavour to your dish.

Tips for Deglazing with Hot Water:

• Use a moderate amount of hot water to avoid cooling down the pan too quickly.
• Be cautious when adding hot water to a hot pan to prevent splattering.
• Always use a wooden or heat-resistant spatula to avoid scratching the pan's surface.
• If you're just deglazing to clean the pan, a small amount of hot water will do the trick.

Frequently asked questions