<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Scott M. Watters:
It is best for solid or liquid temperature, not the best to test air temperature. </div></BLOCKQUOTE>
Is it suitable at all to give you an idea of the temperature of a pan that has only trace amounts of liquid (oil, butter) in it?
I would like to have a thermometer that can help me get the temperature of the crepe pan right (without thrashing the first crepe), as well as measure the temperature of a small amount of caramelizing sugar in a pan.
Thermoworks also sells a combined IR thermometer + thermapen, but it comes with the standard, 10 second probe instead of the 3 second quick probe. The IR would help with the pan issue, but I would loose the awesome speed.
So I'm trying to figure out the right trade-off... Any opinions?