I'm looking to get a new thermometer -- I make seafood and meat in oven or stovetop and only have budget to buy one thermometer (Although I have heard the thermapen and the Dot work well in combo). Does any recommend one over the other if they can only get one? I'm assuming it depends if you want a leave-in, but I just need the most versatile/accurate of the 2.
(Square DOT looks like a new fun option! - would love to hear if anyone has tried)
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