Deglazing a pan is the key to making delicious sauces and gravies for your meats and vegetables. After cooking meat or vegetables instead of scrapping all the leftover fat and dregs into a grease jar, make it into a divine sauce. Deglazing a pan is simply adding stock, lime juice, water, or some other liquid to break up and dissolve the dregs left over from sauteing, searing, or roasting. I especially like to deglaze my cast iron pans, as it helps the cast iron’s flavor–not that I eat cast iron or anything.

If you haven’t deglazed your pans before, now’s a good time to get started. You’ll be surprised how well you can get the junk off your pan when doing so ad also the delicious sauces you can make. So for starters, here’s how to deglaze your pots and pans and make a delicious sauce.
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