Any IR thermometer experts out there?


 

Issom

TVWBB Fan
I got a blackstone griddle this week. I got kinda a tech question... figured someone would know. with an ir thermometer what emissivity setting would a blackstone griddle be?
 

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I don't think any of this answers your specific question, but these links might educate other members on the subject of emissivity. Weird that the emissivity table does not include two obvious surfaces: cast iron and carbon steel.




 
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I have an old acquaintance/friend that I talk to occasionally who's been working in this type of measurement for decades, I'll try to remember to ask him the next time I see him.
 
I've been using my T Works IR temp gun a lot more lately, like Larry, I'm shooting for 350 to 400 inside the kitchen for browning meats in CI/SS pans and that seems to work without me thinking about emissivity. I understand that my readings may not be that accurate, so I'm just using the IR reading as a reference point, so I'm not putting food in the pan too soon (a bad habit I'm trying to break).
 
One weird thing I have noticed. When I try to shoot an IR reading on one of my Al Clad or other SS pans it's near impossible to get a reading. I think the reflectiveness bounces and scatters the IR light and I get falsely low/erroneous readings. So I go to the bouncing water drops test when I use them
 

 

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