I have found that after 2 batches of chicken breasts, the fond is in the pan for enough time to start burning, so the third batch gets a little black and starts to taste burned.

Does it mean that I should deglaze or wash my pan every 2 batches to make sure I won't get a burned taste?

2 Answers 2


I'd deglaze the pan after each pan and transfer the juices to a small bowl to make a sauce

I would wipe/clean (no soap) the pan after each batch.

After the last batch, transfer the bowl content and make a sauce with the last pan drippings and what you already have.

  • If you have a wooden spatula, and you have the water nearby, deglazing typically only takes 20-30 sec, even for larger pans. (as it has a wide contact area, so you can scrape the fond very quickly). It might take a minute or two for the temperature to recover, though, depending on your burner.
    – Joe
    Feb 29, 2016 at 14:25

Another option would be to use two or more pans, that way the fond would be nicely browned and usable for your sauce.

Your Answer

By clicking “Post Your Answer”, you agree to our terms of service and acknowledge you have read our privacy policy.

Not the answer you're looking for? Browse other questions tagged or ask your own question.