Structure

• The thermometer has a moveable clip that attaches to the side of the cooking pan. The clip enables adjustment of the tool based on the pan's depth. The thermometer bottom should be submerged in the liquid but not touch the bottom of the pan as this renders inaccurate temperature readings. Markings on the exterior indicate the temperature and what cooking stage the liquid has reached.
  
  

Types

• Conventional glass tube thermometers are round and have colored temperature markings. Ruler types are flat and the markings are often easier to read than the tube ones. Thermometers with dial displays have metal probes. Digital styles are battery-powered and frequently have beepers that indicate when different temperatures are reached.
  
  

Considerations

• Being able to read the information on the thermometer is the most important consideration. The least depth to which the thermometer can be adjusted is significant. The sturdiness of the clip is critical to ensure the thermometer won't slip and touch the pan's bottom.