[Sca-cooks] Infrared Cooking Thermometers

Susan Lin susanrlin at gmail.com
Sun Feb 14 20:15:14 PST 2010

We have one.  I don't think it would be good for candy making because it
only takes the surface temperature and you wouldn't get a true reading.
We like it to check the temperature of a pan if we're trying to get it hot
before searing meat and to check the temperature of the pizza stone and
things like that.

A Thermapen might be better (we have one of those as well) because it takes
the temperature very quickly.


But if you're still interested - ours is a Kintrex Infrared Thermometer
(IRT0421) - we got it though Amazon.

On Sun, Feb 14, 2010 at 4:04 PM, Elise Fleming <alysk at ix.netcom.com> wrote:

> Greetings!  I've been reading about infrared cooking thermometers on the
> Internet.  Has anyone used them and, if so, is there one you would recommend
> or warn against?  I'm particularly interested in their use for sugar work.
>  Thanks!
> Alys K.
> --
> Elise Fleming
> alysk at ix.netcom.com
> http://home.netcom.com/~alysk/
> _______________________________________________
> Sca-cooks mailing list
> Sca-cooks at lists.ansteorra.org
> http://lists.ansteorra.org/listinfo.cgi/sca-cooks-ansteorra.org

More information about the Sca-cooks mailing list