Review on 🌡️ Trutemp Kitchen Thermometer - Salter 3505 Candy and Deep Fryer by Alicia Jones

I broke another cheap candy and deep fry thermometer by doing the stupid thing of letting the oil get too hot and then inserting the thermometer. It was my fault, not the thermometer. I decided to buy this particular thermometer because it has a metal probe and when it breaks it doesn't leave glass, glue or internal parts in my hot grease like the glass thermometer did when it broke. The dial is also easy to read. This very inexpensive candy/fry thermometer has also received many good reviews from professional chefs on another wholesale restaurant site - and no negative results. (It's available at a lower price on wholesale restaurant supply sites, but only if you buy lots of other equipment, pans, or whatever.) This is what real chefs use when they just want to get an idea of the temperature range of a liquid that they prepare. Point. The people who use this for frying and give five stars here probably cook just like me. At least on my best days. :) It annoys me that people write bad reviews about a perfectly good cheap device and complain that they were careless and broke it or that it doesn't compare to another device that costs at least 20 times more . :(This Taylor TruTemp Candy & Deep Fry dial thermometer is a very reasonably priced, functional device, not a robot. It will not cook for you, put the results on a dish and serve them to you on the table with a tablecloth, candelabra and fine linen napkins i paid less than $6 for it and am very satisfied! Even the most accurate scientific instruments and some much more expensive thermometers can "deflect" a few degrees.For less than $6 I have an indicator of when I'm approaching the temperature , and then I can drop a piece of bread or a test spoon of something into the fat and see how long it takes for it to brown, float, I can also put some simple syrup in a cup of cold water and see if a soft ball, hard ball, cracks or something else comes out - these steps are not just names, they are descriptions of tests you MUST do when you koc and would like to receive a uniform product. Prepare food. The correct use of this thermometer is to adjust the clamp and thermometer so that the probe is submerged in the liquid but not touching the bottom or sides of the pan BEFORE you start heating the liquid, and then the liquid gradually Use thermometer to heat as a guide. You also have to use your eyes, hands and brain. Yes, the lens protecting the dial is plastic, not glass, but even glass can crack in hot fat. Just great for the price. Again it's cheap. This will give you the correct temperature range. It won't leave broken glass in your liquids when it breaks. I never rely on any device to tell me how to cook because the human eye, hand and brain know best how to actually cook. After you've cooked the recipe a few times, your nose and ears will also help you determine when it's time to move on to the next step. A simple cookbook like The Joy of Cooking. A cookbook by Fanny Farmer Boston Cooking School or one by Betty Crocker (are they too old? I'm sure there are newer cookbooks with lots of good pictures and descriptions) can teach you how to tell when you've arrived at the right place . Step that is more important than the exact temperature. This is basic cooking - if you want to fry or make sweets. That's all. This is not a $100 thermometer. This is a handy device to show if you are close to your destination. People have been cooking without a thermometer for thousands of years, and without thermopens for almost as long!