Meat thermometers: digital vs analog?
Posted on Feb 01, 2009 under Digital news and reports |I need to get a new meat thermometer. Anyhow, I was planning on getting a digital thermometer but I've read that many of them are not accurate, plus many of them end up breaking shortly after they are purchased.
Anyhow, what are you opinions?
February 1st, 2009 at 6:47 am
If I were to get one… I'd go digital with a higher heat range so I could use it to deep fry as well as check meat doneness.
I have both and like both.
Digital thermometers are easier to read while dial thermometers I have a tougher time reading the graduations, especially know that I have to get bifocals.
You can always test the "accuracy" by measuring the temperature of boiling water.
The downside of digital is that it won't work if the batteries die. Analog will work, my pref are dial thermometers, and don't need batteries.
I've never had a digital break on me… I've been using the same one for 2 years… actually, it my first and only digital.
February 1st, 2009 at 6:47 am
Digital thermometers are definitely easier to read, and be just as accurate as one with a dial. But Once the battery starts wearing out, they can be inaccurate. I prefer the old fashioned one. If you purchase a good one, it'll last you for ever.
February 1st, 2009 at 6:47 am
My roommate bought one and it stopped working after the second time he used it. He has a new one now, but I'm concerned about how accurate they are over time, so I don't use it.
I say stick with the basic thermometer that you know works, versus the digital ones.
As my grandfather used to say: The more stuff there is, the more can go wrong with it.
February 1st, 2009 at 6:47 am
i bought my mother in law a digital cordless one and it works great. she doesnt have to open the oven every time and pull out the pan which she has problems doing, she has lost some strength in her wrists. you have a mobile part that tells you the temp and has a timer and has a screen to help you determine how long a roast, ham, tenderloin, should cook and at what temp of oven and all the safe serving temperatures. was $45 3 years ago.
February 1st, 2009 at 6:47 am
I would stick to the old type . They are ok to use
February 1st, 2009 at 6:47 am
It's 2009. Go digital. They are so fine, b/c you can set them to beep when your meat hits your target temp. So if you are doing lamb, and want it med-rare, tell it so. It beeps within 10º of med-rare, so you have time to remove lamb from oven, cover w/ foil, let rest, and allow carryover cooking to do the rest. Meat comes out perfect! They also work on the grill outside, and mine beeps loud enough that I can hear it when I'm inside, so I know to go get the meat off, let rest under foil, and then slice. Dig thermometers w/ alarms and preset temps are worth the $25, for sure!!!
February 1st, 2009 at 6:47 am
i like the analog thermometers, i understand how to calibrate them, and i've had two digital thermometers that lasted maybe a week, i think you have to spend way too much money for a good digital unit when you can spend alot less on an analog one and it will probably last way longer, and if there is a question about the accuracy, there is a simple way to find out and fix the problem if there is one.
February 1st, 2009 at 6:47 am
Analog. If you heard that they aren't accurate why risk getting meat poison or something like that?
And if they break easier, why spend money every time you wanna cook something that uses the thermometer?
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