Deglazing a pan is usually the first step in making a pan sauce. The technique removes all the little caramelized bits from the bottom of the pan, so they can contribute their flavor to the sauce. In this demo, I've cooked off some pork chops, and then use some vinegar to scrape up the fond. Use a wooden spoon, it's my favorite utensil, but if you don't have one, a spatula or plastic spoon will do. I hate the using metal, as the scraping of metal on metal is grating, and can damage the pan.
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