What does it mean when a recipe says deglaze the pan?

Pork Medallions with Port Wine-Dried Cherry Pan Sauceenlarge
Becky Luigart-Stayner; Lydia DeGaris-Pursell

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If you have a cooking question, our expert, Marge Perry, can answer it. Marge teaches home cooks in her classes at the Institute of Culinary Education in New York City. She is an award-winning food writer, longtime contributor for Cooking Light and a number of other leading food magazines, author of the blog A Sweet and Savory Life, columnist for Newsday, and has contributed to over 20 cookbooks.

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After you have cooked food—usually meat, poultry or fish—in a pan, little browned bits are left on the bottom of the pan. When you add liquid, such as wine, broth or cream, and stir those bits off the bottom of the pan, they impart lots of flavor into the liquid—that is deglazing.


This recipe for Pork Medallions with Port Wine-Dried Cherry Pan Sauce is a great example of making a sauce for the pork using the brown bits from the pork. 


For more tips, watch our video How to Deglaze a Pan.

  1. Enter at least one ingredient