I've been trying pan sauces that include deglazing the pan with some alcohol. This is kind of new for me. Recently I made a pasta sauce with pancetta that included deglazing with white wine, and for Valentine's Day I sauteed duck breasts and made a pan sauce that included deglazing with mirin and soy sauce. How come deglazing "cleans" the pan better than scrubbing? It's like magic...scraping the "browned bits" while the liquid is boiling lifts everything off the surface of the pan better than when I don't make a sauce and simply wash with warm water and liquid detergent and/or powdered cleansers like Bar Keepers Friend. Just curious, and hope this hasn't been covered recently because I'm too lazy tonight to search!