How to deglaze a pan without making a mess?
This question seems really elementary, but is there a way to deglaze a pan without having a huge periphery of spatters on your stove top? I'm mainly thinking of how it happens when you deglaze with red wine. The spatters don't show up as evidently when it's vinegar or white wine (so it means they aren't really there).
And, what are your favorite things to use when deglacing and making pan sauces?