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Now its in the trash. After 5 mins sitting in the boiling water, not touching the sides or bottom, the temp sat around 175* while the other 3 thermometers I was testing were at 200* to 210*. This thermometer sat well on the side of the pan but doesn't work as the function its meant for. I just did a boiling water test.
Using another thermometer (thank you Taylor), I discovered that the pyrex was incorrect by more than 150°F. Fortunately, I aborted heating any further to curtail the possibility of a loss of human life in this preparation. Seems exceptionally poor in qualitiy but exceptionally profound in functional negligence.Thank you pyrex for helping me almost burn down my kitchen. I attempted to use this thermometer to carefully monitor the temperature of a pot of shortening for frying doughnuts. By the time the reading indicated 250°F, the oil was severely smoking.
Additionally, the design of the thermometer makes it difficult to read exactly where your temperature is. It is rather deceptive since you think you may be purchasing a higher quality tool than you are actually buying.
Or a more reliable brand of candy thermometer. All said and done, after you replace the sugar, flavorings, creams and other ingredients from your spoiled batches of candy.and pay for the gas to run these errands.the cost of using Robinson's Pyrex Candy Thermometer goes way up.Use a cup of ice water.
I purchased the Robinson Pyrex Candy Thermometer as a replacement for my old, cheap tube thermometer that was giving off readings.My experience was that the probe failed to register temperatures above 100 degrees celcius. The physical design of the thermometer feels very sturdy and is a nice stainless.
It's much better to shell out the extra dollars and get beautiful consistent results. It would get there and just freeze.
This makes it unsuitable for most candy-making where the difference of a degree or so could be critical.
Since using this thermometer, I have ruined more batches of fudge than I care to think about. Also, it tends to read low so that the candy is much warmer than the read out indicates. If you want a good candy thermometer, don't buy this one. The only positive thing I can say about this candy thermometer is that the design allows it to stay on the sauce pan relatively well. Other than that, it is difficult to discern temperatures between the 0 - 50 marks.
I expected more from a Pyrex product. I purchased this item to use as a candy thermometer. I am returning it and buying a better quality product. It was made in China, and does not serve its purpose. It's analog dial display is in 50 degree increments with no marks in between. This makes it ill suited for its purpose where often a 5 degree range is required in many recipes.
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