What does it mean to "deglaze" a pan?

Deglazing a pan refers to the technique of adding liquid to a hot pan that has been used to cook food, particularly meats. This process helps to dissolve the flavorful browned bits, known as fond, that are stuck to the bottom of the pan after cooking. These bits are packed with flavor, and by adding liquid—such as broth, wine, or even water—and scraping the bottom while the liquid is simmering, you create a rich and complex sauce that can be used as a base for other dishes.

This technique is important in culinary practices as it enhances the final flavor of the dish. It not only captures all the flavors that developed during cooking but also adds moisture and depth to sauces or reductions. Understanding this method is crucial for anyone looking to elevate their culinary skills and create delicious meals.