Review on 🍳 Culinary Institute of America Candy and Deep Fry Thermometer - Master Collection by Kesha Walker

This little thermometer is designed for making candy and frying. I picked one up because my large candy thermometer is about a foot long and is awkward to use in a small saucepan. The materials and build quality seem to be pretty good. The stainless steel rod can be covered with a plastic storage tube. On the outside of the tube are temperature translations in Fahrenheit and Celsius for vague terms like "soft ball" and "hard crack". Very handy because there really is no universally accepted meaning for these terms and when making candy, boiled icing, etc., deviating from the target by more than a few degrees can lead to unsatisfactory results. The thermometer is not advertised as waterproof, so use caution. Be careful not to submerge it when washing the rod. One feature that is rarely found on thermometers in this price range is the ability to calibrate the dial. Fortunately, when I compared it to my commercial CDN candy thermometer at multiple temperatures, I didn't find a point between 200F and 300F where they differed by as much as five degrees. Temperature measurements appear to be accurate and linear. As far as there is room for improvement, it will be up to the cup clamp. It works great, but you don't position it the way you imagine it by looking at it. You should play with this for about a minute with an empty pot to get an idea of how it should be positioned. Once in place I found it to be fairly stable. Result? Well made, accurate, can be calibrated, a bit more expensive than some other dial thermometers, but in this range you get what you pay for. Boldly recommended for home cooking.