By Ronne Day
From Fine Cooking #132, p. 91
We’ve tried many candy/deep-fry thermometers over the years, yet we always come back to the classic stainless-steel model like the one at left made by Taylor. Available just about everywhere and costing about $10, its metal housing makes it more sturdy than glass models. And unlike digital thermometers, it requires no batteries. An adjustable metal clip securely attaches it to the sides of pots and straight-sided skillets. No matter which model you use, it’s a good idea to occasionally check your thermometer’s accuracy by placing it in boiling water and making sure it’s showing the correct boiling point for your altitude. Boiling water is also a great way to remove stuck-on sugar and grease.