I've used them a few times and find them useful and pretty accurate in terms of 'done'. Actual temperatures on the dial only give a range of "rare", "medium-rare", etc. If you need accuracy, look elsewhere. - The rod is very long, I used to have styli like this with a much shorter rod. The long handle makes it difficult to ensure you're in the center of the meat, except for very thick cuts (more than 1 inch). Overall, for about $10, I'm happy.
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