> wrote in message
oups.com...
>I had better luck pan-broiling a steak by putting the cast iron pan in
> the oven and heating it to 500 degrees, than by heating the pan over
> high heat on a burner. I'm curious if it's just because I didn't leave
> the pan on the burner long enough, or it did get hot enough but the
> heat was uneven, etc. For this and future experiments I was curious if
> there's a type of kitchen thermometer that can be touched to the
> surface of a pan to measure its temperature, going up to about 500
> degrees?
>
> -Bennett
>
Not touched to, but pointed at. As I recall, they start at around $80.
Janet