Greetings. I have a new Calphalon One Infused Anodized 14 " pan which I’m learning to use. I love it so far. It sears great, deglazes great, cleans up great. The problem is that my deglazings are so boring. I’m afraid...

A recent recipe used white wine to de-glaze a pan after cooking in it. I only have red.

Going to make Valentine’s dinner for the Mrs and one of the recipes calls for deglazing the shallots with white wine. Going to Trader Joe’s to pick up the wine for this, but was wondering if there’s a better...

This question occurred to me last night as I was cooking some onions. I was wondering if I could use some white wine and deglaze the bottom as I normally would when carmelizing onions, or...would I get more than I bargained for?...

1) Don’t deglaze a hot pyrex dish just out of the oven with room teperature wine. 2) Don’t reach down and try and pick up the shards of glass immediately thereafter – they are still pretty friggin hot.

Chicken Saute Washington

Spread on a pita chip near you.

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into a sink full of cold dishwater is definitely a no-no. Yet, de-glazing a pan with a splash of something is essential after browning stuff. Is there risk of cracking the enamel?

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A classic chicken preparation with a touch of tang.