Given the background description of some cooking related query, summarize the question into a title

I have found that after 2 batches of chicken breasts, the fond is in the pan for enough time to start burning, so the third batch gets a little black and starts to taste burned. Does it mean that I should deglaze or wash my pan every 2 batches to make sure I won't get a burned taste?
Will meat taste okay if I cook it in a pan where the leftover fond seems burned?

What are my options for cooking an eye of round roast? What's the best way to cook this cut of meat to minimize the potential for it to dry out?
How to cook eye of round roast?

I have big chunks of jaggery. I want to turn them into fine powder. What is the best way to turn the chunks of jaggery into their powdered form?

What is the best way to turn the chunks of jaggery into fine powder?