Hi Shannon!

In my opinion, and I am certainly no expert, it depends on what you are cooking. Red meat isn’t as big of a deal because there isn’t a danger aspect involved but more trying to pick a temperature that will create a level of “done” that you are looking for. As for things like turkey, pork, chicken … I can tell you that I find a meat thermometer extremely helpful, useful, and reassuring as I know I am serving my family proteins that are cooked to the proper temperature without having to pull the item out of the stove and cut it up before finding out it isn’t ready. I hope that helps?

Thank you for your comment!