Aileen Sharma > wrote:
>I do not have a problem deglazing non-non stick. I like the browned
>bits/carmelization on the pan for flavour.

When deglazing, add a cool, acidic liquid (you know; like
wine), and both the slight temperature reduction and the
acidity will help release the fond from the pan.

Besides, even if you have to scrape a little, it's called
"cooking" because it's fun.

--Blair
"We're really DOING OUR TAXES now, boy..."