How To Deglaze a Cast Iron Skillet Without Ruining It

Learn how to deglaze a cast iron skillet so you can add flavor to any recipe like a pro. With the right tips and tricks, you can use this simple technique without worrying about ruining your cast iron pan.

Steaks and onions in cast iron pan with pan sauce and herb butter. Shown with wooden spatula, basil, and decorative pot holder

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On my blog and YouTube channel, I’ve shared at length about how I hated my cast iron skillet when I first got it. It seems totally absurd now, considering I love it so much I’m putting it in my will.

Switching from stainless steel to cast iron is a bit of a vibe. The first few times I tried cooking in cast iron, I burned everything. Plus, I heard that deglazing and using acidic ingredients can ruin cast iron.

It seemed too high-maintenance for my neverending quest for simple living in the suburbs. So I promptly threw my cast iron (that’s an exaggeration. It’s way too heavy to throw) in the cabinet, and I didn’t touch it again for a year.

But lo and behold today, I cook and bake almost exclusively in cast iron, from sourdough fried chicken to rustic sourdough bread.

Cast Iron Myths

Many cast iron myths circulating the interwebs come from kernels of truth.

For instance, once upon a time, in a different century, soap was caustic and would ruin cast iron seasoning. But that isn’t true anymore. You can wash cast iron with regular old dish soap.

Yes, deglazing can crack cast iron if you use a liquid that is too cold (more about how to avoid that below).

Also, using acidic ingredients for cooking and deglazing in cast iron can, in fact, damage your seasoning—but only if your cast iron isn’t well-seasoned.

Let’s bury this cast iron myth that you can’t deglaze cast iron and start cooking like cast iron pros!

Caramelized onions in cast iron skillet with text "How To Deglaze Cast Iron."

What Is Deglazing?

The term “deglazing” sounds like a fancy technique for professional chefs. But it is one of the simplest ways to add flavor to your food whether you are a home cook or an Iron Chef.

Deglazing is a simple cooking technique in which liquid is added to a hot pan to remove “fond” or stuck browned bits of food. It is often used to make a simple, delicious sauce or to incorporate more depth of flavor into the dish.

Though it seems like something to wash off, those little pieces of caramelized food are a secret ingredient for adding complex flavor to even simple 30-minute meals like Instant Pot sweet and sour ribs and creamy lemon chicken.

What Is the Concern About Deglazing Cast Iron?

Unlike when cooking in stainless steel pans, there is often a lot of hesitation when it comes to deglazing a cast iron skillet.

The myth that you can’t deglaze a cast iron skillet probably stems from two facts about cast iron: it is brittle, and acidic ingredients can affect the seasoning.

But just because those points are true doesn’t mean you can’t deglaze your cast-iron cookware.

Cast Iron Is Brittle

Though cast iron is heavy, it is actually a brittle metal. In fact, the reason why cast iron pans are so thick and heavy is to prevent breaking.

Yes, it is true that if you pour cold water into a hot cast iron pan, the skillet could crack. However, this can be easily avoided by not overheating the skillet and not using cold ingredients for deglazing.

Acidic Ingredients Can Damage the Seasoning

Over time, acidic foods—like wine, vinegar, or tomato sauce—can damage your cast iron pan’s seasoning. This is especially true if your skillet is not well-seasoned to begin with.

The trick for deglazing with acidic ingredients is to ensure your skillet is very well-seasoned. If your skillet has good seasoning, you don’t have to worry about it. If not, though, it could leach a slight metallic flavor into your food.

Close up of steaks and caramelized onions, an example of how to deglaze a cast iron skillet

Can You Safely Deglaze Cast Iron?

Yes, you can safely deglaze a cast iron skillet and doing so is an easy way to step up your cooking game. Here are a few tips to keep in mind:

Heat your skillet – The point of deglazing is to release the flavorful, caramelized food particles stuck to the bottom of a pan. And to get that fond, the skillet needs to be hot.
Watch the temperature differential – Minimize the temperature difference between the liquid and the pan. Always use room temperature or warmer liquid. If your skillet is scorching hot, you can turn down the heat and let it cool slightly before adding liquid.
Use a well-seasoned pan – This is especially important if you are deglazing with acidic ingredients. As long as your skillet is well-seasoned, you can safely deglaze with wine, vinegar, and other acidic ingredients. If you are unsure about cast iron seasoning, check out my seasoned vs. unseasoned skillet guide.
Reseason your skillet regularly – It’s always a good practice to routinely season your cast iron. Not only does this help with creating a non-stick surface and safe deglazing, but it also protects against rust.
Use wooden utensils – Technically, you can use metal utensils on cast iron. But I’ve found that they can, sometimes, scratch the seasoning. To avoid the headache, I use wooden utensils.

Close up of rare steak with caramelized onions, fresh basil, and pan sauce

What Liquids Can I Use To Deglaze a Cast Iron Skillet?

Water – Water itself doesn’t add extra flavor but will loosen the yummy bits of caramelized food.
Broth or stock – Broths and stocks are best used for deglazing when making pan sauce, soups, and stews. Also, if the recipe calls for broth, use a little to deglaze first. For instance, I reserve a portion of broth for deglazing when I make Homemade Cheeseburger Helper.
Vinegar – Delgazing with vinegar is a great way to add acid to a dish while loosening the fond. If you don’t have wine on hand, wine vinegar is a great deglazing substitute.
Wine – Wine is my favorite liquid for deglazing! Use red wine or white wine, depending on your recipe. I like to keep splits in the pantry so I don’t have to worry about opening a bottle each time I want to deglaze my cast iron pan.
Beer – Depending on what you are making, beer can work as a deglazing liquid. Keep in mind that it has a strong flavor when cooked down, so use it in moderation.
Fruit or vegetable juice – Citrus juices are great for deglazing and adding bright flavor. You can also use apple, tomato, or carrot juice if it pairs nicely with the dish.

What Should Not Be Used To Deglaze a Cast Iron Skillet?

You can use just about any liquid to deglaze a cast iron skillet. But there are a few exceptions:

Don’t use cold liquids – To prevent cracking, do not deglaze with cold liquid in a hot cast iron skillet. Instead, make sure the liquid is room temperature or warmer before deglazing.
Avoid dairy – For deglazing, your skillet will need to be hotter than most dairy and milk alternatives can handle. The high temperatures will cause curdling and an unsavory texture. So if you are making gnocchi with sage cream sauce, for example, use the wine to deglaze the skillet. Then, once it’s slightly cooler, add the heavy cream.

Wooden spatula pushing caramelized onions in a cast iron skillet, showing how to deglaze a cast iron skillet.

What You’ll Need

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Cast iron skillet – I use a 12-inch cast iron skillet. If you are shopping for the perfect skillet, check out my cast iron skillet size guide.
A piece of meat or veggies – You will deglaze the pan after searing meat and/or veggies. So grab your favorite cut of meat and vegetables.
Deglazing liquid – Before you start cooking, choose your deglazing liquid. It should complement the flavors of the other ingredients.

Simple Steps To Deglaze a Cast Iron Skillet

Following your recipe, sear the meat and/or vegetables on medium heat or medium-high heat.

Steaks searing in a cast iron skillet on a gas stove

When you are ready to deglaze, keep the skillet over the heat and pour the liquid into the hot skillet. This usually causes a lot of steam and bubbling, so keep a safe distance.

Bring the deglazing liquid to a simmer. This allows the fond to release from the bottom of the pan.

Woman's hand pouring wine over onions to show how to deglaze a cast iron skillet.

Use a wooden spoon to scrape up any bits of stuck food. Be sure to scrape the bottom and sides of the skillet.

Caramelized onions and fond with wooden spatula

Simmer until the liquid reaches your desired consistency, and continue the recipe instructions.

Close up of seared steaks and onions with fresh basil in the background

Is Deglazing Bad for a Cast Iron Skillet?

No, deglazing is not bad for a cast iron skillet. The trick is always to use room-temperature liquid (or warmer) and regularly reseason your skillet, especially if you are using acidic food.

Can You Deglaze Enameled Cast Iron?

Yes, you can deglaze enameled cast iron cookware.

Since enameled cast iron is just cast iron with a glass coating, you still have to consider the temperature of the deglazing liquid. Make sure it isn’t too cold.

But because the enamel protects the cast iron, you don’t have to worry about acidic ingredients when deglazing your enameled cast iron Dutch oven or skillet.

Video – Cast Iron Care Guide

How To Reseason a Cast Iron Skillet

Cast iron needs regular TLC, especially if you deglaze it with acidic ingredients. Here is how I quickly reseason my skillet.

Wash your skillet with mild dish soap and thoroughly dry.
Rub oil inside of the skillet.
Wipe out any excess oil with a clean paper towel so there is a thin, even coating.
Turn the stove on high, and allow the oil to reach its smoke point.
When the oil smokes, turn off the stove. Allow to cool to room temperature on the burner.

I’ve not encountered this method in any particular place, but I’ve been doing it for years with great success. If you need to fully restore and reseason your skillet, check out my cast iron care guide.

With proper cast iron care, you can deglaze your skillet without worry.