Originally Posted by cfuhrer
I have been through three meat thermometers and two candy thermometers in the past 18 months, give or take.
Do the cooks/chefs out there have recommendations for good quality thermometers. I'm even open to professional quality provided they don't break my bank.
I would prefer dial reads (no batteries to affect accuracy when they start to die)
Let me know which ones you like/recommend. Links appreciated.
Mine are Taylors, have been using the same ones for decades.
Semi current best rated ones