Did you know the first meat thermometer was patented in 1917 by a British inventor named James C. A. Smith? He probably had a monocle and a very dry chicken. Today, a high-end model can cost $200 and talk to your phone. Imagine telling 1917 Smith that his invention would pair with a smartphone. He’d think you were a witch.
Here’s another: a common myth says you shouldn’t stab a steak because juices escape. Total hogwash. The “juice loss” from a tiny thermometer hole is less than a teaspoon. You lose more juice from your eyes crying over that ruined steak. So stab away, my friend.
And here’s the kicker: pork is safe at 145°F now, not 160°F. The USDA changed the rule in 2011. Old cookbooks lied to us. You can eat gently pink pork and not die. A thermometer lets you savor that rebel pink without whispering apologies to your ancestors.
4 Best Meat Thermometers (2026): Accurate & Lightning Fast | Bon Appétit
