Think about the last time you cooked meat or vegetables in a pan. Remember those browned bits stuck to the bottom? Most people see them as a nuisance – something to scrub away later. But those bits, called "fond" by chefs, represent concentrated flavor that's too good to waste.

Deglazing is the technique that transforms this stuck-on fond into the foundation of amazing flavors. It's one of those cooking fundamentals that separates adequate cooking from excellent cooking, yet it requires no special equipment or ingredients – just an understanding of what's happening and why it matters.

In this lesson, we'll explore what deglazing is, why it works, and how mastering this technique will immediately improve your cooking. This isn't about following rigid steps – it's about understanding a principle that you can apply to countless dishes.