You don't have to buy that exact brand remote probe unit, I have a Polder dual-probe, among others, and they are fine. The trick is to never let your probes experience direct heat. 400 or below and they will last for a very long time. If they see direct heat, maybe twice.
The pros use an actual thermocouple. I haven't sprung for one of them yet but ThermoWorks is the Rolls Royce of food thermometers. I have one of their instant-read models and love it.
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