ThermoWorks other thermometers

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taxlady

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I finally decided to get a ThermaPen. I Googled and it turns out that the prices at ThermoWorks are better than locally available ThermaPens and they have a super deal on shipping to Canada.

But, I'm so confused. :turned:

They have all kinds of thermometers listed on their featured products page and some of them are a lot cheaper than a ThermaPen. It's the same company. Are those other thermometers as good? What are the advantages of the ThermaPen? If I get one of the cheaper ones, I could get one with an alarm too and it would cost less than just the ThermaPen.

They are having a 15% until 31 August, so I'm kinda in a hurry to decide.
 
the Thermopen is the flagship product. it's "the fastest reading" on the market (so they say, it's probably true)

the other "just thermometers" are slower reading; the other others have alarms.

I have come to appreciate the Thermopen for the tiny little point and fast reading for 'specialty' situations. like fish or steaks or chops or pounded chicken breast- it's "thin" - it's tricky to hold the point in the same spot, so getting a read fast is likely to be more accurate of the temp where the point is.

for a 10 lb roast, makes nadda difference.
 
I have the original (pre splash proof) Thermapen, and I love it. It's never failed me. I also have the Chef Alarm probe thermometer from Thermaworks and I use it often. I never have over or under cooked roasts or poultry any more. :chef:
 
Hey, when we get to a certain age, we've earned the right to spend our money on whatever we want! I have a purple Thermapen, very accurate. And, I might add, horrifically expensive.

Enjoy your new toys, Taxy!
 
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I looked at the DOT oven alarm thermometer, but I really, really like the low alarm on the ChefAlarm oven thermometer. It will eliminate the annoyance of the milk getting too cool after scalding when I make yogourt. Actually, that annoyance is why I seldom make yogourt. I realized that if I got the DOT, I would be cursing later that I hadn't spent the extra $20.
 
I looked at the DOT oven alarm thermometer, but I really, really like the low alarm on the ChefAlarm oven thermometer. It will eliminate the annoyance of the milk getting too cool after scalding when I make yogourt. Actually, that annoyance is why I seldom make yogourt. I realized that if I got the DOT, I would be cursing later that I hadn't spent the extra $20.

Your need are different form mine so the Chef Alarm is a better choice for you. I'm sure you'll love it.
 
Yup and I bet you'll love yours too. If you don't have a use for the low alarm, the extra $$ is a waste of money.

I had to buy a more complex thermometer last time. I don't use it often so I didn't learn all the button sequences. Settings for beef pork and chicken, etc. Different alarm modes and time zones(!). All I care about is 'what's the temperature'.
 

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