Top critical review
One person found this helpful
After boiling water and oven testing, one out of two is accurate. May or may not buy again someday.
on August 28, 2015
Well, have had two for over 1.5 years now and finally got around to reading reviews posted here about calibration. Dave Millman's review written 01/16/12, was the most helpful and accurate and the one I followed. One of them did not work at all, while the other is spot on, thankfully. Also tested the two older dial models on hand, one of which failed, the other is accurate.
Three stars are given b/c it is not a perfect object and for the life of me, simply cannot find a way to adjust the glass bar which appears to be clamped on so tightly that it's worrisome to try and adjust for fear of breakage. That being said, it is not the most expensive object either. But now, having tried to calibrate the two different types of oven thermometers, at least two out of four are available to use.
Did not know they should not be kept in the ovens at all times, so appreciate that tip. Also, have not tried to clean off the spots since others noted the markings come off. Just wiped a bit carefully with a paper towel after submersion into boiling water.
Bottom line is this: all ovens lie; ask any professional cook. We all need an oven thermometer to be certain, but, with so many inaccuracies, how are we to know and how often do we need to test? While it is entirely frustrating and time-consuming to have to deal with this issue, it is a necessary evil in my opinion. It is important and this appears to be the best way to learn the most accurate temperature.
A simple request: is there anyone out there who can make a reliable, guaranteed oven thermometer for a reasonable price?