How to Clean a Food Thermometer: 4 Easy Cleaning Methods

A food thermometer is a cooking tool that allows chefs and home cooks to measure the internal temperature of a piece of food to determine its doneness. Foods like poultry, pork, and eggs need to reach a minimum internal temperature to destroy harmful bacteria and prevent foodborne illnesses like salmonella, which can cause food poisoning. Using a food thermometer can help you gauge whether your food is safe to serve.

One major benefit of using this cooking tool is that it doesn’t disturb the protein as it cooks; slicing into the interior of a protein during the cooking process can affect its final flavor, juiciness, and texture.

There are two main types of food thermometers that cater to different culinary uses: meat and candy thermometers. A meat thermometer allows cooks to measure the internal temperatures of meat or protein. They have a prong—typically made of metal—that cooks insert into a piece of protein to measure its temperature without cutting into it, which can negatively impact the flavor and texture of the food. Available in analog and digital versions, this essential kitchen tool can also help you cook protein to your preferred level of doneness.

On the other hand, a candy thermometer is a long, narrow thermometer with a high heat range that measures the temperature of boiling sugar, oil, sauces, and syrups. Also known as deep-fry thermometers, candy thermometers measure a wide range of temperatures, making them helpful in achieving the right consistency in confections like caramels, brittles, caramelized sugar, and sugar syrups.

Home cooks should clean their food thermometers after each use to help prevent the spread of germs through cross-contamination. A thorough post-use clean also eliminates grime and food particles on your thermometer, which can prevent it from giving you an accurate reading of your food’s internal temperature.

The following methods are effective strategies for cleaning and sanitizing a food thermometer:

• Hot water and soap: The most efficient way to kill bacteria on your food thermometer is to wash it with hot soapy water after each use. Lather the stem of the thermometer (i.e., the prong or needle) with dish soap or antibacterial soap. Rinse the thermometer off with hot water and air-dry it on a clean paper towel.
• Rubbing alcohol: Rub your food thermometer with isopropyl alcohol (with an alcohol content between sixty and seventy percent) to sanitize it after cleaning. Use an alcohol swab, or saturate a cotton swab with alcohol, then apply it to the prong of your thermometer. Rinse the thermometer off with cool water afterward to wash away any remaining alcohol. Alternatively, soak the stem of the thermometer in alcohol or hydrogen peroxide for a few minutes, then rinse it with water.
• Boiling water: Sanitize your meat thermometer in boiling water (above 212 degrees Fahrenheit) for one minute to kill off any lingering bacteria. Bring a pot of water to a boil, then dip the prong of the thermometer into it. Do not immerse the entire thermometer in the pot, which may damage the tool.
• Chlorine bleach: Disinfect your food thermometer with a food-safe sanitizing solution made of chlorine bleach and water. In the same way that you would clean the thermometer with alcohol, soak the thermometer needle in a solution of diluted chlorine bleach for ten minutes. Wash the thermometer with hot water and soap, and let it dry.

Always read any safety instructions listed on the bottle of your chosen chemical cleaning products before using them to clean your food thermometer. Keep in mind that most digital thermometers are not dishwasher-safe, and you should avoid submerging the entire thermometer in water or other solutions, which can damage the tool. Avoid drying your thermometers with a used kitchen towel, as it can reintroduce harmful bacteria.

You can use hand sanitizer to disinfect your food thermometer, as long as the solution contains at least seventy-percent alcohol. Simply wipe the sanitizer along the insertion portion of the thermometer, then let it air-dry before putting it away.

Become a better chef with the MasterClass Annual Membership. Gain access to exclusive video lessons taught by the world’s best, including Gordon Ramsay, Gabriela Cámara, Chef Thomas Keller, Dominique Ansel, Yotam Ottolenghi, Alice Waters, and more.