If you love spending time in the kitchen, it is a must that you get a good infrared thermometer (IRT). Aside from grilling and cooking, you can also use the device on cooked foods to check whether they are still hot or already cold. It is also typically used in checking the temperatures of your refrigerator and freezer, oven, and beverage. It comes in handy in making spices, homebrewed beer, yeast for bread, yogurt, and many more.
An IRT can make your time spent in the kitchen easier and enjoyable. The device’s most prominent appeal is that you don’t have to touch or even be near something to check its temperature.
How to Measure the Grill’s Temperature Using an IRT
- First, preheat a skillet or cast-iron plate on a solid surface for 5 to 10 minutes.
- Lightly grease the surface of the cast iron or skillet by spraying a little cooking oil.
- Use the IRT to measure the surface temperature.
Ensuring the Oil’s Temperature Does Not Go Beyond the Smoking Point
You must know the oils’ smoking point to accurately measure that the temperature will not go past it. To get this done, you need to perform the following steps:
- Heat your pot or pan on a stove.
- Wait for about 30 seconds, and then add the oil.
- Use your IRT to measure the temperature.
To make it easier for you, here’s a list of the common oils used in cooking and their smoking point in Fahrenheit:
- Avocado oil – 520 degrees
- Safflower oil – 510 degrees
- Soybean oil – 495 degrees
- Extra light olive oil – 468 degrees
- Unrefined soy oil – 320 degrees
- Extra virgin olive oil – 320 degrees
- Butter – 350 degrees
- Hemp seed oil – 330 degrees
- Unrefined walnut oil – 320 degrees
- Coconut oil – 350 degrees
- Semirefined canola oil – 350 degrees
- Lard – 370 degrees
- Vegetable shortening – 360 degrees
- Semirefined soy oil – 350 degrees
- Unrefined sesame oil – 350 degrees
- Macadamia nut oil – 390 oil
- Semirefined walnut oil – 400 degrees
- Refined canola oil – 400 degrees
- Peanut oil – 440 degrees
- Hazelnut oil – 430 degrees
- Almond oil – 420 degrees
- Virgin olive oil – 420 degrees
- Grapeseed oil – 420 degrees
- Cottonseed oil – 420
- Palm oil – 450 degrees