Sheldon wrote:

>> The finished roast looks incredible, but this one with the well used,
>> old �meat thermometer is my favorite. I love it. I suspect this
>> thermometer has been an old well used friend?
>
> It's not really ancient (have it about ten years), but I don't scrub
> the top portion with anything too abrasive/harsh or the silk screened
> markings will disappear... the probe portion gets scrubbed clean with
> a wire sponge... I don't really worry about germs in a hot oven. That
> roast went into a 500 F preheated oven, then roasted at 325 F for a
> little over 3 hours... that roast was about half frozen to start.
> Turned out perfect.

Ah. It just looked older, almost classic, because of the print style I
supposed? It looks like a tool you'd appreciate for performance yet
simple in features.