I’d had the same oven thermometer for at least a hundred years. The thing had been splattered on and dropped more times than I could count. If that wasn’t bad enough, the splatters had become hopelessly baked on, making the thing nearly impossible to read. When I got a message from Naomi about her oven thermometer, I knew exactly what she was talking about—and the upgrade she should make to fix the problem.
Dear Mary: Every oven thermometer I have ever had was difficult to use. The base was always too small, and they tipped over. It was difficult to set it upright when it was hot, and using hot pads or tongs or whatever was mega-frustrating. In the past, you have recommended a model that has a hook at the top but then that would mean the rack is above it thus making the thermometer difficult to see. Can you recommend a decent oven thermometer that has big numbers and won’t tip over? Naomi