ThermoWorks Thermapen Mk4 Special Instant-read Thermometer (Purple) Expired

I used to have all of those. When this went on sale last year, I said to myself, "I'm not a professional chef, I don't need a $80 thermometer."

Then I realized, it's because I'm not a professional chef, that I NEED a good thermometer. One that's accurate and fast.

Using this, my food comes out perfectly cooked, every single time. And I'm not sitting here second guessing if the chicken is done properly, etc.

Crappy tools result in a crappy job - regardless of your skill level. Same thing applies to cooking.

My wife hated eating steak when she was pregnant - because we always overcooked it, using the cheapy thermometers. After this - she was able to enjoy it. just a personal anecdote. YMMV

The smaller probe means you have to get closer to the heat source. My hands have lost most of their feeling so I could pull it off, but most people who don't spend hours behind BBQ pits or hot indoor ovens would be tortured to use something that small. It is also slower to get an accurate reading. 2 seconds doesn't seem like much, but it can be awful (I have the Thermopop because, like you, I wanted to save money. I never use it when this pen is available).

Furthermore, for everyone else, this is **THE** luxury thermometer to buy. It's the Wusthof Chef knife, the Porsche 911, the Tempurpedic, Herman Miller, whatever analogy you can think of. Yes, there are knockoffs for cheaper, but this is the cream of the crop.

Turn on your TV or streaming service and flip to any cooking, baking, or BBQ competition. Check which brand of thermometer they use. You can bet your hat it'll be this very thermometer 95% of the time. People who are competing for **thousands**, 10s of thousands, hundreds of thousands of dollars are putting their faith in the accuracy and speed of the Thermoworks. There's a reason they aren't buying the Home Depot 14 dollar bullshit special.

Once you use one, you'll instantly understand why the other side lives the way they live. If you like to cook with precision, this is the absolute best option bar none.


Oh, and if standing at a grill with a purple thermometer is gonna make you or your friends question your masculinity— I simply can't imagine how fragile it must already be. Grow up and join us in the 21st century. Leave your father's boomer homophobia behind and start living like a modern adult.

I mean, to be fair, just grilling it until it's hard is fine for most people. Doesn't mean everyone wants an overdone steak because you bought a knockoff that's 10 degrees off at midpoint.

These are multi-point calibrated, just tossing this into boiling water and seeing 212 F doesn't mean it'll read properly at 110-120