The Super-Fast Thermapen is a professional tool (originally designed for commercial kitchens, labs and manufacturing plants) that has become the top consumer cooking thermometer for home use. Its popularity among celebrity chefs, cooking magazines, top foodies, bloggers and competition BBQ teams has made the Thermapen into an essential tool in the best-equipped home kitchens and backyard BBQ rigs.
Made by Hand in England, the Thermapen is faster and more accurate than any other cooking thermometer on the market. Competitors have tried to copy the Thermapen with mass-produced products made in China and have flooded the housewares market with slower, less-accurate knock-offs. However, when compared to true competing commercial thermocouple thermometers, the Thermapen is not only faster and more accurate, it's also less expensive!
The Thermapen's speed and accuracy will reveal more about food and cooking techniques than you ever imagined. You'll learn that temperatures are always changing; a roast is never the same temperature throughout while cooking. If you want to know what's really going on, get a Thermapen.
If you want to experience speed and precision (traceable to National Standards) and you're on a quest for culinary perfection, you will want a Thermapen. Add up the expense of wasted meats alone and you'll justify the cost of this professional tool.
A Thermapen can be used for virtually anything that needs to be cooked or chilled. Use it on meats, fish, casseroles, re-heated foods, breads, cakes, deep frying and candy. You don't have to have a Thermapen to be a great cook; however, more than one celebrity chef and several food writers have testified that a Thermapen will make you a better cook...AND, you can choose your own color! Order one today.
The Super-Fast Thermapen has been a favorite instant-read cooking thermometer among restaurant chains, health inspectors and quality managers worldwide. Hundreds of thousands of these fast and accurate digital cooking thermometers are in use. The clever fold-away probe and the simple pocket design replace more costly and bulky handheld thermometers while using the same professional thermocouple technology. This new generation Thermapen introduces a robust, splash-proof design with molded-in seals to protect the thermometer from wet hands and kitchen splashes.
Speed & Accuracy
Even more accurate than before and slightly faster! The Thermapen's proprietary circuit yields accuracies better than ±0.7°F. That includes all errors! (many other cooking thermometers don't include the probe error in their spec.) Each Thermapen comes with a NIST-Traceable certificate of calibration showing test results for the individual thermometer. Resolution is now 0.1° over the full range. Improvements in the probe technology now yield a blazing fast speed of 3 seconds to a full temperature reading.
The components most likely to fail in a commercial thermometer are the cable and its connector. Also, the typical handheld meter and probe combination requires two hands. What do you do with the cable when you're through with it? The competition want you to wrap it around the meter, which is time consuming and a natural trap for grime and bacteria! The one-handed Thermapen thermometer eliminates frayed cables, snags, germ traps and wasted time while freeing your second hand.
Just open the probe and the Thermapen instant-read thermometer comes on. Close it and it shuts off. No buttons or switches to catch germs, confuse staff and cause errors. Configuration settings in the thermometer's battery compartment allow management to easily set the Thermapen for °C or °F, read in tenths or whole degrees (0.1° or 1°), and disable the auto-off for continuous readings till the probe is closed. Although likely to never be needed, a calibration trim button fine-tunes the Thermapen calibration at a single temperature such as an ice-bath.
The closest commercial thermometer competition for the Super-Fast Thermapen sells for about $200. Other thermometer and probe combinations sell for up to $250! In most cases, you can buy a whole new Thermapen for about the price the competition charges for just a replacement probe. Compare speed, convenience, accuracy and the new durability of the Splash-Proof Super-Fast Thermapen and you'll see how you can save significant money while improving your own product quality.
-58.0 to 572.0°F (-49.9 to 299.9°C)
±0.7°F (±0.4°C) from -58 to 392°F (-49.9 to 199.9°C), ±1.8°F (±1.0°C) from 392 to 572°F (200 to 299.9°C)
0.1°F/°C full range (user reconfigurable to 1.0°F/°C)
From 75°F to 32°F: ≤ 3 seconds to within 1°F
4.5 L inches, High Performance Type K Thermocouple
0.55 inches (14mm) LCD
10 Minutes (user reconfigurable to disable auto-off)
-4 to 122°F (-20 to 50°C)
CR2032 (3V) lithium coin cell x 2, 1500 hours
1.85 H x 6.1 W x 0.75 D inches (47 H x 153 W x 19 D mm)
Thanks to Darren and Oklahoma Joe's. Hear Darren's thoughts about using the Thermapen as a precision tool that helps him create great food.
Complimentary Guidebook with every Thermapen Purchase
Order a Thermapen today and we'll throw in a copy of our new 20 page guidebook: "Using Your Thermapen: A Guide to Better Food Through the Proper Use and Care of Your Splash-Proof Thermapen" at no extra charge. The guide features basic cooking temperature principles, step-by-step instructions for customizing and cleaning your Thermapen, special considerations for getting just the right doneness with meat, poultry and fish, QuickTips, Frequently Asked Questions, diagrams, and more. Plus, there's a handy chart of food safety and chef-recommended temperatures on the back!
If you own a Thermapen and don't have a guidebook but would like one, Request a guidebook to have one mailed to you.
Available in Multiple Colors
Originally, we manufactured the Thermapen in gray only. Later we added all the food-safety color-coding versions. Many people in the food industry use color coding to prevent cross contamination by dedicating tools to specific food products. That way, a knife, cutting board or thermometer that is used for say, raw poultry, won't end up contaminating fresh vegetables like salad greens.
That was the reason we did multiple colors for the Thermapen. Of course most people buy a color variety simply according to personal preference. Even in commercial applications it seems most people buy colors so they can quickly tell who belongs to which Thermapen (blue is Fred's, yellow is Cathy's, etc…)
In 2006 we added black and orange which aren't even on the color coding system. If you have a color preference that we don't make yet, email Randy and we'll keep track of your vote.
Standard Color Code:
Red = raw meat, raw beef and pork.
Blue = raw seafood
Yellow = raw poultry
Brown = cooked meats
Green = produce
White = dairy or bakery items
Easter eggs (when found) should be eaten and enjoyed. The perfect internal temperature for a hard boiled egg is 170°F, where the yolk is soft, yellow and just begins to crumble. Here’s a simple and scientific recipe.
Real leather. Fits Thermapen (with or without silicone boot) snuggly with snap-down flap and belt strap. Protects Thermapen while stored.
Protective Zipper Wallet
Vinyl pouch with zip closure
Light padding for storage
Padded vinyl pouch with zip closure. Stores Thermapen nicely (with or without silicone boot) with light interior padding. Great value!
Thermapen Silicone Boot
Fits new Splash-Proof model
Protects from drops
Snuggly fitting silicone rubber boot. Protects Thermapen from drops to concrete or hard surfaces. Provides protection from radiant heat. Fits Zipper Wallet, Leather Wallet and wall bracket. Use only for Splash-Proof Thermapen. Does not fit older models. The silicone boot is translucent. Silicone is not clear nor transparent so when the protective boot is installed the color of your Thermapen will seem muted.
Magnetic Glow-in-the-Dark Thermapen Silicone Boot
Fits new Splash-Proof model
Protects from drops
Glows in the dark
Snuggly fitting silicone rubber boot. Provides a magnetic back and glows in the dark! Protects Thermapen from drops to concrete or hard surfaces. Provides protection from radiant heat. Fits Zipper Wallet, Leather Wallet. Does not fit wall bracket. Use only for Splash-Proof Thermapen. Does not fit older models. The silicone boot is translucent. Silicone is not clear nor transparent so when the protective boot is installed the color of your Thermapen will seem muted.
Wall Mount Bracket
Hole for easy mounting
Mounts close to work area
Great for busy kitchens
Black acrylic wall bracket with wall-mount hole (screw not included). Great for storing Thermapen by grill/oven for daily use. New size fits Thermapen with silicone boot installed.
Convenient for cleaning probes or equipment, counters, tables, and other smallwares. Optional wall bracket also available.
1. Where can I buy the Thermapen?
You can buy it right here online. There are only a few authorized dealers, (watch out for counterfeit Thermapen look-alikes). There are a few retail outlets in the U.S. and Canada that stock the Thermapen.
2. Why don't more retail outlets carry it?
Most retailers want to more than double their money. The big name chains want the most. If a product costs them $4, they want to charge you $10. The Thermapen is already priced at "Trade Pricing". Meaning, this is the price we sell it to commercial food service users and health departments. And, we offer it to the general public at the same price. Big retail chains would have to charge you much, much more and they'd still be mad that we would take your order at a lower price. The retailers that do carry the Thermapen are not making their normal mark-up so thank them if you buy there!
3. Where can I buy replacement batteries?
The Thermapen uses two coin cell batteries, CR2032, which are commonly found at Wal-Mart, Target, and other stores. You can also order spare batteries from us.
4. How long should the battery last?
The Thermapen batteries are rated for 1,500 hours of use (was 100 hours). In the battery compartment you can enable and disable the auto-off feature. The auto-off feature will extend the life of the batteries. See owner's manual for details.
5. Will the Thermapen tell me when my meat is done?
Not exactly. Instead it (very quickly) tells you the actual temperature and you decide if that is "done". We can give you the USDA guidelines for food safety but you should consult your favorite cookbooks, TV shows and recipes for advice not only on safe temperatures but the best cooking temperatures for flavor and texture. Also remember that individual preference is very important.
6. Other digital cooking thermometers are cheaper. Why pay more for a Thermapen?
In use there's a big difference. Don't take our word for it. Check our Reviews page to read the many reasons written by others. Cheaper thermometers are limited by the technology that they use. These can be mass produced for just a few dollars. On the other hand, the Thermapen is hand-assembled and hand-tested and uses a professional thermocouple circuit design. This design costs more to make than the cheap thermometers.
7. Why is the Thermapen so much faster than other cooking thermometers?
The main reason is the professional thermocouple technology that we use instead of mass-produced thermistor technology. Thermocouples are recommended by the USDA for measurement of cooked meat products and thin portions. Go here to see what a thermocouple means in performance vs. a thermistor. We also use a reduced-diameter needle tip on the probe. Comparable professional meters cost $140 to $300 for the electronics and a similar probe! Some improvements were made in the sensor manufacturing process and the probe assembly in the new Splash-Proof Thermapen to make it just slightly faster than the original Super-Fast™ Thermapen.
8. Why don't you have a left-handed Thermapen? Interesting question. My wife Suzette is left-handed and she's always thought the opposite. She prefers to use her dominant hand to wield the roasting pan, grasp the food with tongs, stir, or whatever else she's doing in combination with the one-handed temperature measurement. Thus, in her opinion, it's best to hold the Thermapen in her right hand while she uses her dominant hand for the other tasks. Larger Image
Don't buy that? While the Thermapen isn't quite as ambidextrously switchable as a screwdriver or a hammer, it's pretty close. It can easily be gripped in a number of ways. I hold my Thermapen in both my left hand and right hand depending on what I'm doing. Still I empathize with anybody who's left-handed and wishes the Thermapen were reversed. So, if our engineers can ever figure out a no-cost way to do that in the next Thermapen, we'll consider doing it.
Don't take our word for it.
See how others review the Thermapen in books, magazines, product reviews, forums and blogs. The Thermapen has got to be the most written-about thermometer since Gabriel Fahrenheit first published a description of his thermometer. So, why knock ourselves out to write glowing sales copy on the Thermapen when all these well-qualified cooking experts can give you an opinion you're more likely to believe?
Alton Brown's Good Eats The ultimate "science-guy-chef". If you've been a fan of Alton Brown you've seen the Thermapen in many episodes of "Good Eats". Here's what Alton says in his "GEAR" book: “The best instant-read I’ve used.” (pg. 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.” (pg. 167)
In addition to Good Eats, Alton Brown also appears as the host of Iron Chef America and Feasting on Waves at the Food Network.
Check Alton's website for his appearance schedule or foodnetwork.com for your local TV schedule for "Good Eats". www.altonbrown.com
NBC Today Show
Today's Kitchen Summer Gadgets America’s Test Kitchen host, Chris Kimball recommends tools for summer grilling - including the new Splash-Proof Thermapen. today.msnbc.msn.com
CBS Early Show
Jazz Up Your Grill’s Fare, Chris Kimball Offers Tips, Gadgets, Recipes Chef Chris Kimball from Cook’s Illustrated magazine appears with Hannah Storm of the Early Show. The Thermapen is one of his recommended grilling gadgets. www.cbsnews.com
CBS Early Show
Summer Grill: Beef & Pork Chris Kimball uses a Thermapen to test a pork butt while smoking on a Weber grill. www.cbsnews.com/video
CBS Early Show
America’s Test Kitchen Editor Chris Kimball
Shares Tips on Preparing “The Perfect Steak” Chris Kimball shares his views on selecting the best cut of meat, how to cook it to perfection, and adds a few recipes that we’re sure you’ll love from his TV spot on CBS’s The Early Show. Check out the video. Chris Kimball on CBS's The Early Show
America’s Test Kitchen and Cook’s Country (PBS) Both programs are produced by the publishers of Cook’s Illustrated. We heartily recommend both shows. They frequently demonstrate the correct use of a thermometer in cooking.
Coastal Living Magazine
Cool Tools Slideshow “Thermapen. Grill meats to the proper temperature with no worries about under- or overcooking” www.coastalliving.com/
Rainy Day Magazine
Having the Thermapen definitely took the guess work out of determining whether the chicken was ready. We expect to be using this tool everyday in the RainyDayKitchen. We just wished we had found it sooner! First Look First Use SausageFest
My birthday wish came true and I got a thermapen™. Yes, A THERMAPEN™. After screaming for a few seconds, I ran around taking the temperature of the air, the ground and generally anything that was soft enough to poke a needle into. The thermapen is ridiculously expensive, but the fact that it can take a temperature reading IN 4 SECONDS FLAT is truly amazing. It even came with calibration papers. CALIBRATION PAPERS! I love it more than anyone in their right mind should love a thermometer. I kind of want to carry it around in my bag and whip it out at restaurants. Okay, not really. www.iheartbacon.com/archive/260/gifts-from-the-heart
Cooking for Engineers
"As you can see from the results, there is no comparison between the Thermapen thermocouple thermometer and any of the others. The speed is amazing - about one second for a ballpark value and two more for dead accurate. Three seconds is such a short amount of time that the time it takes to position the probe in the middle of the roast is almost the same time it will take for the Thermapen to take a reading. ...If you only have space for one thermometer, save up and treat yourself to the ThermoWorks Thermapen. It's fast. Very fast. It also comes calibrated with documentation to prove it. ...The probe tip is very thin (like a thick needle), so measuring the temperature of a 1/4 in. steak is no problem at all. The temperature range is greater than most thermometers and it's also really easy to read." http://www.cookingforengineers.com/article/95/Kitchen-Thermometers
Virtual Weber Bullet
"There is no better instant-read thermometer than the Thermapen. While other "instant-read" thermometers take 20-30 seconds to reach a full reading, the Thermapen is done in just 4 seconds! ...Can be recalibrated or repaired if damaged. ...worth every penny." www.virtualweberbullet.com/resources.html
Roots and Grubs: Instant Karma
The Thermapen lives up to the phrase instant-read: you stick it in, and it tell you the temperature in four seconds, max, and usually more like two seconds. rootsandgrubs.com/2005/12/31/instant-karma/
Kevin Kelly Cool Tools
once you've got one, you'll wonder how you ever cooked without it. The Thermapen takes all the guesswork out of the proper time to cook things. this is THE best kitchen tool I have -- Barbara Young www.kk.org/cooltools/archives/000357.php
"Usually high tech gizmos are a failure in the kitchen, but the Thermapen is an exception. It's a true instant read thermometer: stick it in the food, wait two seconds, and you know the temperature to within one degree.
It's expensive at $85, but it's so much better than conventional cooking thermometers it's worth it. The difference is it uses a scientific quality thermocouple instead of a cheapo thermistor." www.somebits.com/weblog/culture/food/thermapen.html
Amazingribs.com: Meathead’s Hot Stuff Award!! get a really really accurate reading right now. the probe is thin so it will not open a gusher when you pull it out. The heat sensor is extremely small, so you know you are reading just where you put it and not a lot of the meat around it. ...the only probe I use for ribs. http://www.amazingribs.com/BBQ_buyers_guide/thermometer_buying_guide.html
"This is the best cooking thermometer I've ever used. It's wicked fast… The temp sensor is at the very end of the probe, so there's no guessing whether you have it placed right. And there are no complicated controls to figure out." www.iliketotallyloveit.com/Thermapen
I also got a Thermapen! These things are incredible. I mean, I have a digital themometer from Polder, but it takes like thirty seconds to read a temperature. This thing takes less than five seconds. It's SO COOL. www.braisinhussy.com/archive/2005_12_01_archive.html
Splendid Table Radio Show "One of the things Cook's Illustrated magazine is known for is the merciless testing they do with everything from recipes and ingredients to appliances and gadgets. As a result, their recipes work and their product picks are reliable. Here are some of the gadgets the folks in their test kitchens reach for again and again. We'd like to find one of them in our Christmas stocking." Cook's Illustrated Favorite Kitchen Gadgets
"Yes, it's expensive, but it's so worth it."
(Several pix of the Thermapen in different uses, under the entry for Saturday, February 9, 2008) http://expatchow.blogspot.com/
"This was one of the hottest items at a recent Master Food Preserver silent auction, and with good reason. The gel point in jams and jellies can be an elusive beast. But not when instantaneous accuracy is at your fingertips. Reaching the magical 220°F is much less painful, easier on the eyes, and involves way less clean up than the standard, bulky candy thermometer. Plate test, schmate test. Trust us, they will love it." http://blogs.laweekly.com/squidink/2011/12/top_5_gifts_for_food_preservat.php
"So, what is a Thermapen and why is it so great? A Thermapen is a different kind of thermometer; it uses a different technology to read temperatures. Unlike cheaper, more traditional thermometers (which use thermistor sensors) the Thermapen uses what's called a thermocouple sensor. These are used in professional kitchens and other places where getting faster, more accurate temperature readouts is very important. The Thermapen condenses this technology into a relatively small thermometer probe." http://www.thekitchn.com/a-93-thermometer-why-we-love-t-144840
Q 4 Fun
"The Thermapen is great for BBQing. The less you open your lid when cooking the better and when you do open the lid the less time it is open the better. The Thermapen takes a reading in about three seconds so you only need to open the lid for about 10 to know how your meat is doing. This translates into smaller temperature swings and allows your temperatures to stay more even for better cooking. The thermapen can also be used for other cooking like making jellies, jams and candy." http://q4fun.blogspot.com/2012/01/super-fast-black-thermapen.html?spref=tw
"Just open the probe and the Thermapen comes on. Close it and it shuts off. No buttons or switches to catch germs, confuse you and cause errors. We used our Thermapen over the past weekend to test various brew temperatures in our coffee makers to seek a perfect brew. Temp readings from the Thermapen were almost instant unlike our older kitchen thermometers, and we loved how easy it was to hold and put away." http://www.kitchencontraptions.com/archives/039680.php
Still not convinced? Read what these well-known authors have to say (these guys have actually been on TV). These opinions are now found in the Library of Congress, not just the internet. By the way, these are all must-have books for your own kitchen library.
Alton Browns GEAR For Your Kitchen by Alton Brown, Stewart, Tabori & Chang, 2003
The best instant-read Ive used. (pg. 166)
The thermometer I use most is the Thermapen by ThermoWorks, and, no, Im 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. (pg. 167)
Dr. BBQs Barbecue All Year Long! Cookbook by Ray Lampe, St. Martins Griffin, 2006
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. youll love it. (pg. 274)
The New Cooks Catalogue, The Definitive Guide to Cooking Equipment by Burt Wolf, Emily Aronson, and Florence Fabricant, Alfred A. Knopf, 2000
one of the most capable tools for home thermometry. Use it to measure the internal temperature of just about anything-- Another notable feature: every Thermapen comes with a hand-signed and dated certificate of calibration to ensure that each one leaves the factory in mint condition. (pg. 14)
Chocolate Chocolate by Lisa Yockelson, Wiley, 2005
The Thermapen Digital Thermometer is an elegant tool (pg. 66)
A Guys Guide to Great Eating by Don Mauer, Houghton Mifflin, 1999
The best of the best (Back Matter)
The Cooks Illustrated Guide to Grilling and Barbecue by the Editors of Cooks Illustrated, Americas Test Kitchen, 2005
The Yellow Farmhouse Cookbook by Christopher Kimball, Little, Brown & Company, 2006
Baking for all Occasions by Flo Braker: Chronicle Books, 2008
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 Bread Bible by Rose Levy Beranbaum: W.W. Norton & Company, 2003
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)
The Best Slow & Easy Recipes by the Editors of Cook's Illustrated: America's Test Kitchen, 2008
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)
Bouchon Bakery by Thomas Keller, Sabastien Rouxel, 2012
"The Thermapen is an excellent instant-read thermometer that reads high temperatures. It's our thermometer of choice and what we recommend." (page 345)
Chile Pepper: "Tech Toys" March, 2010
"If you're looking for a surefire way to check the temperature of any spicy meat, turn to the granddaddy of all thermometers - ThermoWorks' Thermapen..." (page 20)
Entertaining Magazine: "Classic Pinapple-Glazed Ham," May, 2010
"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)
Fast Company: "Tools of My Trade" by Alton Brown, October 2010
"'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)
Taste of Home Collector's Edition, "Stuff We Love!" December 2010
"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)
Esquire Magazine Best of 2010: "The Alternative Guide to Holiday Roasting" by Francine Maroukian, December, 2010
"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)
Cook's Illustrated and America's Test Kitchen: Holiday Cookies, December, 2010
"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)
Make Magazine, "Toolbox," Volume 26, May 2011
"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)
GQ: "There's No Such Thing as 'Just a Dash'," July, 2011
"...buy a thermometer (we like the simple Thermapen)..." (page 62)
Shape: "Sizzling Hot Tools," August, 2011
"Neither spilled barbecue sauce nor spray from your kid's cannonball can thwart the ThermoWorks Splash-Proof, Super-Fast Thermapen, which gauges the internal temperature of your meat in just three seconds." (page 133)
Food Safety Magazine: "Professional Thermocouple," February/March, 2012
"Each thermocouple is traceable to the National Institute of Standards and Technology and includes a certificate of calibration with actual test dates." (page 62)
Today's Parent: In the Kitchen - What's Cookin', March, 2012
"This pro-chef fave is accurate even with thin, delicate fish." (page 134)
Fine Cooking: In the Kitchen: Bruce's Must-Have Grill Tools, June/July, 2012
"My ThermoWorks instant-read thermometer has taken a lot of abuse. It's designed more for a commercial kitchen than a home kitchen; I've dropped mine and gotten it wet, and it still gives me an accurate reading quickly." (page 34)
Sunset: Meat Master Bruce Aidells shows you how to grill a Thanksgiving Bird, November, 2012
"The fastest and most accurate is
the Super-Fast Thermapen.." (page 90)
Family Circle: What's Cooking, November, 2012
"...the right stuff to create a memorable meal" (page 145)
Saveur: Essential Equipment, June/July, 2011
"Injected like a needle into the meat, the [Thermapen] takes an extremely accurate and quick temperature" (page 100)
The Super-Fast Thermapen is a versatile as it is fast and accurate. Check out these different ways a Thermapen can make your life easier:
There's nothing quite like a batch of homemade treats to make your home smell warm and inviting. The Super-Fast Thermapen is perfect for any would be Willy Wonka who's putting together a plateful of caramels, toffees, or fudge.
Did you know letting your caramel heat up past 335°F turns it from light to dark? Or that the difference between peanut brittle and butterscotch toffee is only 10°F? With a Thermapen doubling as your candy thermometer, you'll never have to second guess your temperatures.
From start to finish, the Thermapen can be an important part of your bread making process. Professionals suggest you use a thermometer to gauge the temperature of the liquid to which you add your bread yeast (it's perfect between 105-115°F).
Bread will rise best at a perfect ambient room temperature of 73°F. A quick wave of the Super-Fast Thermapen and you'll know if your room is ready. And, once your bread is baked, the Thermapen can help check the internal temperature for perfect doneness (170°F for richer doughs, and 200-210°F for leaner breads).
The Super-Fast Thermapen removes the guess work from whatever you're cooking. No more cutting into a steak to see if it's done, or using your finger to test for doneness. The Thermapen is perfect for any piece of meat, no matter the size, shape, or cut.
With a reduced tip and Super-Fast thermocouple meter, the Thermapen will tell you what's happening inside of your steak, roast, lamb chop, or pork loin. It's arguably the fastest, most accurate and most reliable thermometer on the market today.
Home brewers know the importance of having a good digital thermometer! Controlling the temperature of actively fermenting wort can have a major impact on the flavor of the finished beer. Fermenting above a normal temperature range may produce excessive fruity-flavored esters or harsh-flavored fusel alcohols.
An instant-read thermometer like the Super-Fast Thermapen is perfect for monitoring the heating and cooling process of fermenting wort. The fast and accurate temperatures give you real-time readings so you'll never have to wonder if you're hitting your target brewing temperature.
Different temperatures of steamed milk will give different flavors to Caffe Lattes or Cappuccinos. A Super-Fast Thermapen can help you monitor your milk and help you achieve a temperature that, in general, gives the best flavor possible.
Higher temperatures will be harder for the tongue to analyze and can result in burns that are not desirable. The best milk temperature for Cafe Latte and Cappuccinos is between 140-155°F.
Perfect coffee starts with the perfect blend of coffee beans, water and heat. The Super-Fast Thermapen is ideal for giving you fast and accurate temperature readings so you'll know when you're brewing at a perfect 195-205°F (the optimal temperature for extracting the most flavor from the bean).
Not only that, but once your cup of coffee has been brewed, the Thermapen will help you monitor the pot to be sure it's served at a perfect 180-185°F.
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