Instructions: Given the background description of some cooking related query, summarize the question into a title
Input: 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?
Output:
Will meat taste okay if I cook it in a pan where the leftover fond seems burned?