Review on 🌡️ Cuisinart CSG-100 Surface Temperature Gauge by Kevin Graham

is a rather poorly constructed surface thermometer. It is always somewhere between 25-50° below the actual surface temperature of the pot. I suspect this is because the "flat" surface that contacts the pan isn't actually flat. The only part of the thermometer that contacts the pan is the 2mm wide rim around the outside of the bottom of the thermometer. So that's the only place it touches the heat to read it. When I put my tablespoon of oil in the pan, there's no such "insulation" between the pan and the oil , and if the thermometer doesn't read right I get it right away the oil that...once the fire hit my ceiling immediately because the pan was way hotter than the smoke point for that particular oil.Precision is important.ESCINALLY when cooking.