Deglazing is pretty hard on the seasoning of the pan (basically polymerized fats from cooking), which means your stuff will probably stick next time you cook wi

Deglazing is pretty hard on the seasoning of the pan (basically polymerized fats from cooking), which means your stuff will probably stick next time you cook with it. I actually use exactly the method above for caramelizing onions, and I use either an enamelled cast iron pan or a tri-ply stainless/aluminum pan. Both work well, but I think the results seem a little better with the cast iron. That may just be because I can go straight into making onion soup in the same pot, so every bit of the sticky onion stuff makes it into the soup.