What is the purpose of deglazing a pan after sautéing?

• A. To burn off moisture
• B. To dissolve the browned fond into a liquid to build flavor
• C. To sterilize pan
• D. To chill the pan

Answer: (B)

Deglazing after sautéing is about turning the flavorful bits left in the pan into a sauce. Those browned bits, or fond, are packed with caramelized flavors. Adding a liquid—wine, stock, or water—loosens and dissolves them, pulling the concentrated taste into the liquid so it can form a flavorful sauce base. As you simmer, the liquid reduces and intensifies the flavor, giving you a richer pan sauce you can finish with butter, herbs, or seasoning. This isn’t about sterilizing or chilling the pan, nor about evaporating moisture for its own sake; it’s about lifting the fond into a liquid to build flavor.