If you're a regular Epi reader, you've probably caught on that we're big fans of ThermoWorks. So when we heard that the Thermapen Mk4, the winning model of our meat thermometer product test, was $30 off starting Wednesday, we readied our carts. And if you love perfectly tender roasts, expertly poached seafood, and silky, just-set puddings, you should too.
The digital instant-read thermometer is incredibly simple to use (you don't even need to press an on/off button) yet sophisticated in its internal hardware. When put to the test, our product tester found that it accurately told the temperature of a pot of boiling water in three seconds, compared to the five-second average of the other thermometers tested.
To turn it on and off, all you do is fold or unfold the probe. A motion sensor lights up the screen, making it easy to read the temperature even when tucked inside a chicken thigh in the oven. Another great user design feature? ThermoWorks has equipped the Thermapen Mk4 with a rotating display, so you can read the screen when it's upside down. (If for any reason you find that annoying though, it's easy to disable.)
Even with the discount, the Thermapen Mk4 is pricier than most, but it's also built to last forever. Industry professionals, including those in the Epi test kitchen, rely on ThermoWorks temperature-reading products when developing recipes, and despite being put to constant use, they never need replacing. That's thanks to water-tight seals, shatterproof display screen, and the fact that they take easy-to-find AAA batteries.
Think you don't need a meat thermometer because you don't eat meat? We've said it before and we'll say it again: You should treat your cake like a steak and stick a thermometer in it. An accurate, quick-reading thermometer will never be the most glamorous tool in your kitchen, but it will ensure perfect, tender doneness, from your first bite right through dessert.
The ThermoWorks sale on the Thermapen Mk4 is limited to the white and grey designs only, and is likely to sell out, so head over to their site through the link below.
Originally Appeared on Epicurious