Ive seen things called Thermospots on some frying pans. Are they really worth having?
Two Tefal frying pans we tested – the Specifics and the Jamie Oliver – have these Thermospots on the base. They turn solid red when it reaches 190C, the temperature Tefal says is perfect for cooking. We found fried eggs cooked too quickly and pancakes browned unevenly in the Specifics because the centre of the pan was hotter than the edges. The Jamie Oliver was more impressive, probably because of its quality and weight. So although the Thermospot is a good indication of whether the pan is warm enough to cook in, it can’t be relied on for cooking all foods.
