Restaurants chefs use this technique all the time. Basically they cook something in a sauté pan over pretty high heat until it's done and leaves a bunch of brown caramelize bits of "stuff" in the pan.
You look at this "stuff" in the pan and say to yourself, "Now how am I going to clean this 'stuff' off the pan? What a mess! I wish I had used a non stick pan."
The "stuff" has a name, it's called "fond" and you want that "fond" left stuck there to your pan because it is packed with incredible flavors you can make an incredible pan sauce out of. It's also easy to dissolve by adding a little liquid to the pan and using a wooden spoon to stir it with. This process is called deglazing and can be done with wine, brandy, fortified wines, stock, cider, fruit juices or most typically a combination of any two. Just be careful to remove the pan from the heat before you do so the alcohol doesn't ignite and blow up in your face if you use wine. I've spoken with chefs who have seen this happen.
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