Have you ever cut into a roast chicken only to find it still pink inside, or overcooked a steak because you didn’t want to risk serving it raw? You’re not alone — guessing when food is “done” is one of the most common mistakes home cooks make. The good news is, there’s a simple tool that takes the guesswork out of cooking: a kitchen thermometer.
Using a thermometer the right way doesn’t just keep your food safe — it also makes every dish taste better. From juicy steaks and perfectly baked bread to delicate candy making, the right thermometer can turn you into a more confident cook.
In this guide, we’ll break down the different types of kitchen thermometers, how to use them correctly, and which ones are worth adding to your kitchen.
The Main Types of Kitchen Thermometers
Not all kitchen thermometers are the same — and choosing the right one makes cooking a whole lot easier. Here are the most common types you’ll see and how they’re used:
1. Instant-Read Digital Thermometers
These are the most popular because they’re fast and easy to use. Just insert the probe into the thickest part of your food, and you’ll have a temperature reading within seconds. Perfect for grilling steaks, checking chicken doneness, or testing baked goods.
👉 Best for: Quick checks while cooking
2. Probe (Oven-Safe) Thermometers
These thermometers stay in the food while it cooks. A heat-resistant wire connects the probe to a digital display outside the oven, so you can monitor the temperature without opening the door. Ideal for large roasts, turkeys, or anything that needs long, slow cooking.
👉 Best for: Roasts, whole poultry, and slow-cooked dishes
3. Infrared Thermometers
Instead of inserting a probe, these measure surface temperature using a laser. They’re great for checking the heat of pans, pizza stones, or even grilling surfaces. However, they don’t measure internal food temperature — so they’re best used alongside another thermometer.
👉 Best for: Surface temps (like pans, pizza stones, or grills)
How to Use a Thermometer Correctly
Owning a thermometer is one thing — but using it the right way is what makes the difference between guesswork and confidence in the kitchen. Here are the basics:
1. Place It in the Right Spot
- For meat, insert the probe into the thickest part, away from bone or fat.
- For poultry, aim for the breast or thigh, avoiding bone.
- For casseroles or baked goods, check the center.
2. Wait for a Stable Reading
Even digital thermometers may take a few seconds to settle. Hold the probe in place until the number stops moving to get an accurate result.
3. Clean Between Uses
Always wash or sanitize the probe after each use, especially when checking raw meat. This prevents cross-contamination.
4. Don’t Remove Food Too Early
Wait until the thermometer reads the recommended safe temperature before taking food off the heat. Cutting corners can leave food undercooked inside.
👉 Pro tip: For larger roasts or thick cuts, take multiple readings in different spots to ensure even cooking.
Common Mistakes to Avoid
Even with the right thermometer, it’s easy to make a few missteps. Here are the most common mistakes — and how to avoid them:
1. Checking the Surface Only
A thermometer on the outside of meat or bread doesn’t tell the whole story. Always test the thickest part for the most accurate reading.
2. Hitting Bone or Fat
If the probe touches bone or sits in fat, the temperature can be way off. Make sure you’re measuring the actual meat.
3. Using the Wrong Thermometer
Infrared thermometers are great for pan surfaces, but they can’t measure internal food temps. Make sure you’re using the right tool for the job.
4. Pulling Food Off Too Early
Taking food off the heat before it reaches the safe internal temperature can lead to undercooking — and food safety risks.
5. Skipping Calibration (Analog Only)
If you use an analog or dial thermometer, check it occasionally to ensure accuracy. Even small misreads can change results.
👉 By avoiding these simple mistakes, your thermometer will give you the reliable results it was designed for.
Recommended Thermometers
There are hundreds of kitchen thermometers out there, but a few stand out for their reliability, accuracy, and ease of use. Here are some top picks you can trust:
Best Overall: Instant-Read Digital Thermometer
Fast, accurate, and simple to use — perfect for everyday cooking, grilling, and baking. A must-have for any kitchen.
👉 Check Price on Amazon
Best for Roasts & Poultry: Probe Thermometer
Ideal for long cooking times. Leave the probe in your roast or turkey while it cooks, and keep track of the temperature without opening the oven.
👉 Check price on Amazon
Best Budget Pick: Affordable Digital Thermometer
If you’re just getting started or want a backup, budget-friendly digital thermometers still give accurate readings without the higher price tag.
👉 Check Price on Amazon
Best for Surfaces: Infrared Thermometer
Perfect for checking pan heat, pizza stones, or even your grill grates. While it won’t measure inside food, it’s great for surface temperatures.
👉 Check Price on Amazon
Quick Temperature Guide
One of the biggest advantages of using a kitchen thermometer is knowing exactly when your food is safe to eat. Here’s a handy reference chart you can keep in mind:
| Food Type | Safe Internal Temperature |
|---|---|
| Chicken & Poultry | 165°F (74°C) |
| Ground Meats | 160°F (71°C) |
| Beef, Pork, Lamb | 145°F (63°C) + rest 3 minutes |
| Fish & Seafood | 145°F (63°C) |
| Leftovers & Casseroles | 165°F (74°C) |
👉 Pro tip: Let meat rest for a few minutes after cooking — this helps juices redistribute and ensures accurate readings.
Conclusion
Cooking doesn’t have to be a guessing game. With the right thermometer, you can take the stress out of wondering if your food is cooked through and start serving meals with confidence. Whether you’re grilling, roasting, or baking, a quick temperature check can mean the difference between dry and disappointing — or juicy and delicious.
If you don’t already own one, now is the perfect time to add a reliable thermometer to your kitchen. It’s one of the simplest tools that instantly makes you a better cook.