I have the Thermoworks probe thermometer (ThermoWorks Original Oven Thermometer / Timer. Classic design and simplicity at a GREAT price.), which has worked okay for me, but it carries a recommendation to not exceed 392°F beyond "short term." So I typically do not use this when roasting something like pork loin/tenderloin or chicken breasts that roast at 425 or 450.
Does anyone have a favorite leave-in meat probe thermometer that can withstand higher temperatures?
Does anyone have a favorite leave-in meat probe thermometer that can withstand higher temperatures?