How To Deglaze A Pan - You're Doing It All Wrong

[embed] If you've ever cooked meat or vegetables in a pan, you might have noticed that when the food interacts with oil, some smaller, charred-looking bits tend to disconnect from the food and end up at the bottom of the pan. It's commonly referred to as fond, and it happens with anything from chicken and steak to caramelized onions. Although you might think those bits are a waste, they're actually loaded with…