🌡️ Cuisinart CSG-100 Surface Temperature Gauge Review

Used this thermometer for the first time today (to season a cast iron bacon press to the right temperature). Once the temperature stabilized at the proper level, he put the thermometer away, then washed off the boiling vegetable oil in the sink. That was the result. LOTS OF WATER INSIDE. :( Realized too late that some other reviewers were complaining about the same thing. Sadness.

Bought this to cook brisket on a gas grill. I wanted to get an accurate reading of the grill temp as temp is important when you are cooking a brisket for 10-12 hours and you want the temp to stay between 225-250. The chest piece turned out fantastic, I couldn't have done it without this product. It is so reasonable and shipped/arrived so quickly.

Do not purchase this item. The lag between the grate temperature and the thermometer reading is VERY strong. The first reading isn't up to 150F, if it reads 150F the pan is hot, MUCH hotter than 150. I use a cleaner. The product you applied at 300-350F when I was using this thermometer was so wrong that the cleaner evaporated. That means it must be 425. Completely inaccurate, at least it was cheap.

The first time I used it, I left it on the grill for a few minutes while it warmed up to return to the brown thermometer that seemed to explode inside the grill. You might think it's like an oven thermometer that can withstand high temperatures for long periods of time. It appears to have exploded leaving a white residue where it was standing. Now I can not remove this sediment. Complete waste of money

Bought for my charcoal grill. Worked fine initially but the temperature is SLOWLY changing. Place it on a hot grill and it may take 60-90 seconds to reach 425F. Not very useful if you're moving it around to find hotter/colder places and get the temp there. Unsurprisingly, it gets sooty quickly (I mean it's meant to be placed on the surface of the grill). The problem is that it is not easy to clean. After using it about a dozen times, one of these was ruined because some water got into it when I

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…

I haven't tested this in my oven to see how accurate it is. But it did help me make a great set of St. Louis-style ribs for Thanksgiving! I had to cook slow and slow and this thermometer helped me time the grill properly for the 2.5 hour grill time. Websites would say that the thermometer in your range hood is inaccurate, and I think I would have to agree - the temperature of the hood was very different from that of the cooking surface, and if I were to go by the temperature of the hood I would

The first time I used it I left it on the grill for a few minutes while it heated up to get back to the brown thermometer, which seemed to explode inside the grid. You might think it's like an oven thermometer that can withstand high temperatures for long periods of time. It appears to have exploded leaving a white residue where it was standing. Now I can not remove this sediment. Complete waste of money

Although the product description on Revain states that this thermometer will work on flat surfaces such as pans or skillets, it is clearly not designed for it. for this purpose. The bottom of the thermometer has a small ridge around it, so most of the base of the thermometer never touches the surface of the pan or pan. Response time is very slow and accuracy is far off as a result. In a frying pan set at 400F, the thermometer read 340F. However, for only $10, it's not worth sending it back.

is a rather poorly designed 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 in contact with the pan isn't actually flat. The only part of the thermometer that comes in contact with the pan is the 2mm rim around the outside of the bottom of the thermometer, so this is the only place it comes in contact with the heat to read it. When I put my tablespoon of oil in a frying pan, there is no such