Deglazing

Crockery, pans & pots ...

Removing browned (or burnt) food deposits and residue from the base of a pan or pot (known as fond) using a liquid (a solvent) such as a spirit, stock, water or wine.

This is often used to create a gravy, sauce or stock or simply to remove residue and/or ingredients stuck to the botton of a pan or pot.

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Created: 2026-08-17

Last Updated: 2026-08-17