faster than any other

simply the best

the ultimate

all-time favorite

elegant tool

kitchen workhorse

like magic

extremely fast

superlative

defy the odds

easy to use

She doesn’t quite get the name out before host Natalie Morales moves her along, but that’s a bona fide Thermapen in Ms. Stewart’s hands when she says “this is the greatest digital thermometer!”

The Thermapen by ThermoWorks is a regular on America’s Test Kitchen. Watch any given weekend and you’re likely to see it. Here’s a representative clip on how to get the right results with a T-bone steak.

The Thermapen is also a favorite of Alton Brown’s and makes frequent appearances on his program, “Good Eats.” Here’s a typical cameo from our big star.

Here’s a nice “kitchen gadgets” roundup on the Today Show featuring the Splash-Proof Thermapen

Looking for the perfect steak? It starts with choosing the cut and preparing the meat, but ultimately the Thermapen will show when its cooked to perfection.

“A good instant-read thermometer…will serve you during every step of break making, from taking the temperature of your water before you mix it with your flour to taking the temperature of your fermented dough to taking the temperature of your loaf to see if it is fully baked. Choose one with a wide range. The Rolls-Royce of thermometers is the battery-operated Thermapen.” (page 53)

“A digital thermometer will give you the most accurate reading. One good brand is the Thermapen (www.thermoworks.com).” (page 614)

“To accurately monitor internal temperatures, you need to have an accurate piece of equipment by your side…. If you’re serious about cooking perfect barbecue each and every time, then you’ll need to step it up a notch. Our overwhelming recommendation for a temperature monitoring device is the Thermapen. It’s a highly accurate instant-read thermometer with a waterproof casing.” (page 14)

“And then there’s the Thermapen. (Science geeks, hold on to your pocket protectors—heat surveillance just got a lot more fun.) Its responsiveness feels like magic to veteran cooks… The Thermapen’s speed and design…allow you to perform exploratory measuring impossible with big, slow thermometers. Food becomes more intriguing as you watch ingredients, anatomy, and oven temperament influence the cooking process unevenly and unpredictably. Who knew there was so much going on? The Thermapen lets you defy the odds…”

“We use an English-made Thermapen here to take many more measurements than just the internal temperature of finished loaves, from water and flour to steaks on the BBQ. It’s extremely fast and highly accurate. Beware similar looking models for sale online at very low prices. They’re inaccurate, non-thermocouple knock-offs that are not worth what you pay for them. ” (page 40)

“For my instant-read thermometer—which I consider invaluable for testing the doneness of meats—I use a Thermapen made by ThermoWorks… It’s simply the best.” (page 17)

“The best instant-read I’ve used.” (page 166)

“The thermometer I use most is the Thermapen by ThermoWorks, and, no, I’m not paid to say that…edges out other (cheaper) digitals…faster than any other model… My Thermapen can take a clear internal reading on a wafer-thin piece of sole; cheaper models are very unsure of themselves if the food is less than 1 inch thick.” (page 167)

“An instant-read thermometer is by far the best way to gauge when a roast is done. We prefer digital to dial-face models for their speed, accuracy, and easy of reading.

“TEST KITCHEN FAVORITE: ThermoWorks Super-Fast Thermapen…” (page 310)

“Another temperature-taking tool that I have become really attached to is the Thermapen, made by a company named ThermoWorks. This thing is the ultimate hand-held food thermometer…truly accurate…well worth it.” (pg. 11)

“My all-time favorite is the Thermapen from ThermoWorks. These things are the greatest…you’ll love it.” (pg. 274)

“When I’m baking, an instant-read analog or digital thermometer is always within easy reach… I prefer a digital thermometer that gives me an instant readout so I don’t overbake or overwarm. If you bake often, you may want to invest in the professional Super-Fast Thermapen instant-read thermometer, which gauges temperatures (from -58 to 572 degrees F) in just 4 seconds.” (page 40)

“The Thermapen Digital Thermometer is an elegant tool to use when you need to get an instant temperature reading… You open and extend (literally unfold) the needle-like probe from the base and insert it into what you need to read, such as a custard sauce. The thermometer quickly and clearly displays the temperature digitally on its flat side surface.” (page 66)

“A quality probe thermometer is ideal for taking the temperature of raw dough, baked breads, and myriad other items. The one I find most reliable is the English battery-operated Thermapen…thermometer with a range of
-50°F to 550°F…” (page 579)

“In the test kitchen, we always use an instant-read thermometer to determine when meat is optimally cooked. (We also use it to check the temperature of bread, caramel sauce, and candy, and to the test the temperature of oil when frying.) Our favorite instant-read thermometer is the ThermoWorks Super-Fast Thermapen, a test-kitchen workhorse that quickly provides accurate readings across a broad range of temperatures… The ThermoWorks Super-Fast Thermapen is fast, accurate, and easy to use.” (page 73)

“The tiny thermocouple sensor in the tip means that not only are the readings super-fast (about 3 seconds), you can check temperatures of even the thinnest of foodstuffs. Plus, the company’s customer service is great…” (page 159)

“Years back, we tested a handful of the most promising, and the Thermapen, produced by ThermoWorks, easily bested the rest for its speed and accuracy.” (page 18)

“TOH Food Editor Pat Schmeling swears by the Thermapen. ‘This is the best instant-read thermometer I’ve ever used,’ she says. ‘It takes away all doubt of whether or not the food is fully cooked. It’s made me a better cook.‘ She likes it so much she bought one for all of her kids for Christmas…” (page 14)

“Test the internal temperature with an instant-read meat thermometer, preferably with a large, digital readout, like the superlative Super-Fast Thermapen (three to four seconds and accurate to within 1 degree…)” (page 50)

“’I'm a stickler on temp control,’ says Brown, who relies on the Thermapen, a high-tech thermometer with a giant retractable needle. ‘It’s superfast and highly, highly accurate.’” (page 96)

“Sight, touch, and instinct are age-old ways to gauge when food is done, but for consistent results, none is as reliable as taking the food’s internal temperature… The test kitchen’s go-to thermometer for any task is the ThermoWorks Super-Fast Thermapen…” (page 15)