Techniques
What is deglazing?
The short answer. Deglazing is adding a liquid to a hot pan to dissolve the browned bits stuck to the bottom and turn them into a sauce.
Those browned bits, called fond, hold concentrated flavor. Wine, stock, vinegar or even water loosens them when you scrape with a spoon.
Reduce the liquid by simmering and finish with butter for a quick pan sauce.
Question
Can I deglaze a nonstick pan?
There is little fond in a nonstick pan, so a pan sauce works best in stainless steel or cast iron.