Glazing A Pan: The Ultimate Guide To Master The Art

Glazing a pan is a simple process that can add a lot of flavour to your dishes. After cooking a piece of meat, fish, or vegetables, you can use the browned bits stuck to the pan to make a sauce. This process is called deglazing. All you need to do is add a liquid—such as wine, stock, or water—to the hot pan and scrape up the browned bits. You can then use this liquid as a simple sauce or add other ingredients to make a more complex sauce. Deglazing is a great way to add flavour to your cooking and makes cleaning your pan easier.

How to Glaze a Pan

Choosing the right pan

Material

The material of the pan is an important consideration as it affects the pan's durability, heat conduction, reactivity, and maintenance. Common materials include:

• Stainless Steel: Stainless steel is durable, versatile, and highly resistant to corrosion due to the addition of chromium and nickel. It is suitable for cooking acidic foods and is low-maintenance, but it is not non-stick.
• Cast Iron: Cast iron pans are thick, heavy, and versatile. They perform well when preheated and are suitable for searing and slow cooking. Cast iron pans need to be seasoned to protect them from rust and build a natural non-stick surface.
• Enamelled Cast Iron: Enamelled cast iron offers the benefits of regular cast iron but with a vitreous glaze that eliminates the need for seasoning and makes it more low-maintenance. However, the enamel coating can chip if not handled carefully.
• Wrought Iron: Wrought iron pans are similar to cast iron but are thinner and lighter, offering a balance between weight and durability. They require seasoning and preheating and are excellent for searing.
• Carbon Steel: Carbon steel pans are durable, affordable, and lightweight. They need to be seasoned to prevent rust and build a non-stick surface. Carbon steel can achieve high temperatures, making them ideal for high-heat cooking techniques like wok frying and searing.
• Copper: Copper pans offer unparalleled heating performance due to their super-conductive properties. They heat up and cool down rapidly, providing maximum control over your cooking. However, copper is expensive and should be lined with a non-reactive metal to prevent reactions with acidic foods.
• Aluminium: Aluminium pans are lightweight, responsive, and affordable. They are usually non-stick coated or anodised to prevent reactions with acidic foods. However, they are not suitable for induction cookers.
• Non-stick: Non-stick pans offer convenience and easy cleanup but sacrifice durability. They have a limited lifespan due to their sensitive coating, which can break down at extremely high temperatures.

Size and Shape

Consider the size and shape of the pan in relation to the amount of food you typically cook. The pan should be larger than the food to accommodate liquids, fats, and general cooking space.

Handle Type

Choose a pan with a handle that is comfortable to hold and provides a secure grip. Some pans have wooden handles, which should be kept out of the oven, while others have metal or plastic handles with heat-resistant properties.

Compatibility with Heat Source

Ensure that the pan you choose is compatible with your heat source, whether it's a gas stove, electric hob, induction cooker, or open fire. Some pans are specifically designed for certain heat sources and may not work effectively with others.

Oven-Safety

If you plan to use your pan in the oven, check if it is oven-safe and what temperature range it can withstand. Some materials, like glass, should not be used in the oven as they can break when exposed to direct heat.

Your Cooking Style and Needs

Consider the types of dishes you typically cook and choose a pan that suits those needs. For example, if you often cook acidic foods, choose a pan that is non-reactive, like stainless steel or enamelled cast iron. If you want a non-stick surface, consider a pan with a coating or seasoning.

Removing ingredients and skimming excess fat

Glazing a pan involves adding liquid to a hot pan to remove the brown, flavourful bits stuck to the pan after cooking at a high temperature. This process is also known as deglazing.

After sautéing or roasting a piece of meat, fish, or vegetables, remove it from the pan and pour off any excess fat. You will be left with little bits of food stuck to the bottom of the pan. These little caramelized bits come from the juices of the meat or the sugar in the vegetables and are packed with flavour.

If you are cooking meat, you can remove it from the pan and place it on a cutting board to rest for at least 5 minutes. Pour off any extra oil and fat from the skillet. You should be left with a good amount of browned bits at the bottom of the pan.

Choosing a liquid to glaze the pan

Now, you can add a small amount of liquid to the pan, such as wine, stock, or juice, to release the flavours of the browned bits. You can also use verjuice, water, vermouth, dry sherry, broth, citrus juices, or vinegar.

Boiling the liquid and stirring

With the pan on medium to medium-high heat, use a wooden or silicone spoon or spatula to vigorously scrape the bottom of the pan as the liquid comes to a boil. Let the liquid boil briefly until it's reduced but not completely evaporated. As it boils, continue to stir until you've released all the tasty browned bits from the pan. If you are deglazing with wine or another type of alcohol, be sure to continue cooking until the alcohol has cooked off. You can tell this has happened when the liquid becomes syrupy, and the alcohol smell has disappeared—it should smell sweet and mellow.

Selecting a deglazing liquid

The liquid you use to deglaze a pan depends on the flavour you want to create. Deglazing involves adding a liquid to a hot pan to remove the brown, flavourful bits stuck to the pan after cooking at a high temperature. This process allows you to harness all of that extra flavour that would otherwise be scrubbed off and poured down the sink.

You can deglaze with just about any liquid. Wine is very common, but vermouth, dry sherry, broth, stock, and even water are also commonly used. Wine is a classic choice because it adds a wonderful flavour to pan sauces for steaks and red meats. If you are making a soup or stew that will include broth or stock, you can simply deglaze with a small amount of it.

Citrus juices, like lemon and orange, red and white wine vinegars, and apple cider are great options for deglazing, too. You can also use leftover cooking liquid from other ingredients, like the water you simmered beans in. However, it is recommended that you avoid plain water, as it won't add any flavour.

If you are looking for a neutral flavour or adding lots of aromatics, water is just fine for deglazing. You can also use beer, cider, or juice, which will work in a pinch and are a great way to get some extra flavour in the mix.

Scraping the fond until dissolved

To dissolve the fond, begin by adding a small amount of liquid to the hot pan, such as wine, stock, or vinegar. The liquid should be enough to cover the bottom of the pan by about a quarter of an inch. Then, using a wooden spoon, spatula, or silicone spoon, vigorously scrape the bottom of the pan as the liquid comes to a boil. Continue stirring and scraping until all the fond has been released from the pan and dissolved into the liquid. If you are deglazing with wine or another alcoholic beverage, be sure to cook until the alcohol has evaporated—you'll know it's ready when the liquid becomes syrupy and the alcoholic smell has disappeared.

It's important to note that the choice of utensil can impact the effectiveness of the scraping process. While a wooden spoon or spatula is commonly used, some people find that a whisk or a brush, such as a bamboo wok brush, provides a larger scraping surface and speeds up the process. Additionally, a silicone spatula can be useful for getting the last bit of fond out of the pan.

By properly scraping and dissolving the fond, you can create a flavourful sauce that enhances the taste of your dish.

Pouring over the dish or making a pan sauce

Deglazing is a flexible cooking technique. You can use the deglazing liquid as soon as the fond has dissolved, or you can transform it into a richer pan sauce.

To make a pan sauce, add aromatic ingredients such as a handful of minced garlic or shallots. You can also add herbs, matching them with the main dish ingredients. If you have more time, cook mushrooms, carrots, celery, or onions in the deglazing liquid. Add a little salt and pepper now, then taste-test at the end to decide if you need more. A stock-based sauce may already be quite salty after reducing.

Boil the liquid until about half of it has evaporated and what remains is almost syrupy. This concentrates the flavour and evaporates some of the alcohol if alcohol is present. If your deglazing liquid is a marinade that has been in contact with raw meat, make sure it reaches a rolling boil before serving.

For a smooth, rich sauce, remove the pan from the heat and swirl in a bit of cream or melted butter. For an even texture, pour the sauce through a strainer before serving. This step is not necessary unless you are going for a restaurant-style presentation.

When using the classic combination of wine and stock, consider adding the wine first, letting it reduce, then adding the stock and reducing again. This allows more time for alcohol to cook off, even if you end up with the same final volume of sauce.

Frequently asked questions