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How to Deglaze a Pan: 8 Easy Steps, 9 Liquids to Use

Don’t let this word scare you - it is very easy to deglaze a pan. And if you want to make amazing sauces and improve your cooking, follow these eight simple steps and deglaze like a pro every time!
How to Deglaze a Pan: 8 Easy Steps, 9 Liquids to Use
How to Deglaze a Pan: 8 Easy Steps, 9 Liquids to Use
Anna at SideChef
Content Specialist. Bitten by curiosity bug. Obsessed with words. Fuelled by coffee. Powered by Google. Love cheese, chocolate, and cherries. Don’t judge your taco by its price.
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Anna at SideChef
Content Specialist. Bitten by curiosity bug. Obsessed with words. Fuelled by coffee. Powered by Google. Love cheese, chocolate, and cherries. Don’t judge your taco by its price.

Deglazing is an easy technique that can be used to make the most of all the delicious browned bits left in your pan. It’s not just for sauces or gravy, deglazing will change how you cook everything from chicken breasts to risotto!

Adding liquid to the hot pan allows it to release all of these tasty bits stuck to the bottom. And you want those bits because they are priceless and can’t be wasted. It is almost a crime not to savor all the delicious browned bits!

If you don't know how to do this yet, we've got your back - just follow these simple steps and get ready for some serious flavor!

“What liquids can I use to deglaze a pan?” is the next question. You can use any cold liquid other than dairy because dairy will curdle on high heat.


  • Water (you can always add more flavor later)

  • Wine (dry red or white)

  • Any type of stock/broth (chicken, beef, vegetable, etc.)

  • Fruit juice

  • Vinegar (apple cider vinegar, balsamic, white vinegar, etc.)

  • The water you got from cooking pasta

  • Whiskey

  • Dry vermouth

  • Vodka (even vodka!)

How to Deglaze a Pan (Step by Step)

Step 1: Start cooking something delicious in a pan (sear a steak, saute some vegetables, etc.)

Step 2: Remove that something delicious from the pan and set it aside.

Step 3: Make sure you didn’t burn that something delicious in the cooking process. Brown is good, charcoal black is bad. Pour out most of the fat as well.

Step 4: Turn up the heat.

Step 5: Add your deglazing liquid of choice. You only need about a cup, just enough to cover the bottom of your pan. It will start boiling almost immediately.

Side note: If you are using strong alcohol, take your pan off the heat first, then add the liquid. And mind your eyebrows.

Step 6: Using a wooden spoon, scrape the bottom of the pan, and get all the delicious bits while the liquid is boiling.

Step 7: Once you got all the bits dispersed, leave to simmer for a minute to reduce the amount of liquid. And for 3-4 minutes if you are using alcohol, so it completely burns off.

Step 8: Celebrate. You’ve deglazed a pan.

All in all, deglazing a pan is an easy way to add flavor and depth to your dishes. This cooking technique is also a wonderful opportunity for you to elevate your cooking game!

Now that you're armed with this new knowledge, try out our favorite recipes like Beef Bourguignon or Pan-Seared Chicken with Black Pepper Sauce. You won't regret it!

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