Customer Reviews

Pyrex Candy Thermometer

5 star:		(2)
4 star:		(0)
3 star:		(1)
2 star:		(0)
1 star:		(6)

 

 

I purchased this item to use as a candy thermometer. It's analog dial display is in 50 degree increments with no marks in between. This makes it ill suited for its purpose where often a 5 degree range is required in many recipes. I expected more from a Pyrex product. It was made in China, and does not serve its purpose. I am returning it and buying a better quality product.

This pyrex candy/deep fry thermometer is terrific. I was a bit wary that it didn't look like the traditional candy thermometer but I took the plunge and bought it anyway...boy am I glad. The design is MUCH better than the average thermometer. It clips to the pan very easily and there is no risk of it falling into that 300 degree oil. I also liked the fact that it isn't like the usual thermometer which can sometimes collect steam inside and make it impossible to read with the condensation. This is a really handy little gadget and I would highly recommend it!

The design of this thermometer is great, much easier to use and read than the glass tube type. However I don't feel there are enough gradations on the dial. Trying to guess where 113 degrees is between 100 and 150 is a little iffy. I guess I like to be more accurate.

The only positive thing I can say about this candy thermometer is that the design allows it to stay on the sauce pan relatively well. Other than that, it is difficult to discern temperatures between the 0 - 50 marks. Also, it tends to read low so that the candy is much warmer than the read out indicates. Since using this thermometer, I have ruined more batches of fudge than I care to think about. If you want a good candy thermometer, don't buy this one.

I purchased the Robinson Pyrex Candy Thermometer as a replacement for my old, cheap tube thermometer that was giving off readings.
My experience was that the probe failed to register temperatures above 100 degrees celcius. It would get there and just freeze.

Additionally, the design of the thermometer makes it difficult to read exactly where your temperature is. This makes it unsuitable for most candy-making where the difference of a degree or so could be critical.

The physical design of the thermometer feels very sturdy and is a nice stainless. It is rather deceptive since you think you may be purchasing a higher quality tool than you are actually buying.

All said and done, after you replace the sugar, flavorings, creams and other ingredients from your spoiled batches of candy...and pay for the gas to run these errands ...the cost of using Robinson's Pyrex Candy Thermometer goes way up.

Use a cup of ice water. Or a more reliable brand of candy thermometer. It's much better to shell out the extra dollars and get beautiful consistent results.

I attempted to use this thermometer to carefully monitor the temperature of a pot of shortening for frying doughnuts. By the time the reading indicated 250°F, the oil was severely smoking. Fortunately, I aborted heating any further to curtail the possibility of a loss of human life in this preparation. Using another thermometer (thank you Taylor), I discovered that the pyrex was incorrect by more than 150°F. Seems exceptionally poor in qualitiy but exceptionally profound in functional negligence.

Thank you pyrex for helping me almost burn down my kitchen.

I was very happy to find this candy thermometer at a very good price, so I try it as soon as I got it but just in case it did not work I also used my candy thermometer that I already had it costed me about four dallors, well I have to say this candy thermometer didnt work at all ,I could not read it it only move a little it just wasnt a good product at all I have come to relay on amazon.com for just about every thing that I need to buy this is the only thing I have bought from here that I was unhappy with and I well contiue to buy from amazon.com, thank for being here.

This thermometer sat well on the side of the pan but doesn't work as the function its meant for. I just did a boiling water test. After 5 mins sitting in the boiling water, not touching the sides or bottom, the temp sat around 175* while the other 3 thermometers I was testing were at 200* to 210*. Now its in the trash.

This thermometer is actually readable. It also clips nicely onto the saucepan and stays nicely out of the way. The candy thermometer is essential for making chocolate fudge or caramel corn. "Stir until syrup comes to a boil and reaches 140 degrees on a candy thermometer." Now without a candy thermometer, I would be guessing at best.

I am not overly delighted with testing the temperature of oil. Not because this thermometer doesn't work, but because it is very difficult to keep the temperature constant and I end up burning everything. So, I suggest buying a real deep-fryer. If you don't want to buy anything more than a saucepan and a bottle of oil, then it is essential that you test the temperature of the oil.

~The Rebecca Review