Desglasa

Desglasa is the Spanish verb form associated with desglasar, the culinary action of deglazing a pan. The infinitive desglasar refers to the technique of dissolving browned residue (fond) left on the bottom of a hot pan after searing or sautéing. The form desglasa appears as the third-person singular present indicative (él/ella/usted desglasa) and as the informal imperative (tú desglasa).

In practice, desglasar involves adding a liquid—commonly wine, stock, water, or vinegar—to a hot pan to loosen and lift the fond. The liquid is then reduced to concentrate flavors and often used as the base for a sauce or incorporated into the dish. The technique is widely used in Spanish and Latin American cooking, as well as in other culinary traditions that rely on pan sauces.

Usage notes include that recetas often instruct “desglasa la sartén” to guide cooks through the deglazing step. The verb desglasar and its forms are cognate with the French déglaçage, reflecting a shared culinary concept across languages.

See also: desglasar.