Review on 🌡️ Cooper-Atkins Stainless Steel Kettle Deep-Fry Thermometer, Temperature Range 50-550°F by Michael Onwukaife

I bought this thermometer because I needed a high-quality fat thermometer. The first thing that strikes you is that this thing is very big, much bigger than I thought. It is about two to three times the size of a conventional meat thermometer. This makes reading easier. I also like it because the dial has an "ideal” marking for a deep-drying temperature of 325-400 degrees. So you know quickly when your oil temperature is right for frying. This thermometer is well built and appears to be of higher quality than the cheap roasting thermometers you see everywhere. The stem is long and thick (about the thickness of a pencil) and doesn't end, it's just flat at the end. I used it for Thanksgiving roast turkey. How does it work? Well, when I first put it in oil to check the temperature, I noticed that it took forever to get a reading. The needle moves very slowly compared to my other cheap thermometers. Well, that might not be a problem if you just leave it in the oil all the time, but my fryer can't do that. This thermometer has a clip so you can do it but I couldn't use it. The second time I checked the oil temp I got tired of waiting for this thermometer to reach full temp and also my hands got hot from being near the oil (I know I could wear gloves ). I got fed up and used a digital thermometer I had with a long probe that measured the temperature much faster and I think more accurate. I like the size and build quality, but the reading speed is too slow for me. So I can't recommend it.