• Digital food thermometer with stainless steel probe
 Rated 4.8 | 55,000+ Happy Customers

Digital Food Thermometer

Digital Food Thermometer

Built for the things an air fryer only pretends to do — tempura, karaage, tonkatsu, twice-fried chips — with a thermometer clipped to the rim and a draining rack built into the lid, so you don't have to choose between a proper fry and a kitchen full of oil.

$19.90
$19.90
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#1
350° | THE ONLY NUMBER THAT MATTERSClip the thermometer on and hit it every time

check_circle A well, not a pan — frying depth with a fraction of the oil

check_circle Thermometer on the rim — stop guessing the temperature

check_circle The lid is a draining rack — oil drips back into the pot

check_circle V-shaped lip — pour it out, strain it, use it again

Digital food thermometer with stainless steel probe

Digital Food Thermometer

$19.90
$19.90
SAVE Liquid error (snippets/price line 119): Computation results in '-Infinity'% Sold out

Fill the well a third to halfway — that's enough depth to submerge food properly. A wide pan needs two to three times as much oil to reach the same depth, which is why frying at home got its reputation for waste. Less oil in the pot also means it comes back to temperature faster between batches, so the second batch is as crisp as the first.

Yes, and the pot is built for it. Let it cool completely, pour it out through the V-shaped lip so it doesn't run down the side, and strain it into a jar. How many times depends on what you fried — battered fish leaves more behind than chips — but a single fill comfortably covers several sessions. The handbook has a chapter on straining, storing and when to finally throw it out.

It works on gas, induction and electric. 2.2 litres is the pot, not the oil — filled to frying depth it handles a batch for two to four people: a round of karaage, a basket of chips, six to eight pieces of tempura. You fry in batches rather than all at once, which is how a tempura counter does it anyway, and the rack lid keeps the finished batch draining while the next one goes in.

An air fryer circulates hot air — it roasts, it doesn't fry, and batter simply falls off. An electric deep fryer does fry, but it's a countertop appliance with a mesh basket, a gasket and a heating element to clean around, and it takes a lot of oil to fill. This is three stainless pieces that live in a cupboard: the well, the rack lid, the thermometer. Nothing to plug in, nothing that can break.

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Watch it work

    Four things, one pot

    No motor, no basket, no heating element — just steel shaped four ways, each handling a different part of frying at home.

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    The well

    2.2 litres, narrow and deep. Frying depth without filling the kitchen with oil.

    thermostat
    The rim thermometer

    Clips on and reads while you cook, so you drop food in at temperature instead of guessing.

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    The rack lid

    The lid doubles as a draining rack. Lift food onto it and the oil runs straight back into the pot.

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    The pouring lip

    A V-shaped spout on the rim. Cool the oil, pour it out clean, strain it, use it again.

    Why not just use the air fryer?

    Because an air fryer moves hot air around. It roasts very well, and it has never fried anything. Here is what changes the moment there is oil in the pot.

      Others
    Actually fries in oil
    Batter stays on the food
    Oil temperature you can read
    Drains back into the pot
    Oil you can pour out and reuse
    Nothing to plug in or replace

    Trustpilot reviews

    Excellent 4.8 / 5

    • Finally, frying without the guesswork

      The thermometer made a bigger difference than I expected. I could actually see when the oil was ready, and my first batch of karaage came out crisp instead of greasy

      Emily Carter

    • The draining lid is the clever par

      I fried shrimp and moved each batch straight onto the rack. The oil dripped right back into the pot instead of soaking through a pile of paper towels.

      Michael Reynolds

    • Much less oil than my old setup

      The narrow shape is what sold me. I got enough depth for proper frying without filling a huge pan, then poured the cooled oil back into my container through the spout.

      Sarah Mitchell