I use mans natural thermometer. It has never failed me. I am also to broke to afford a real one

I only really need to for chicken.

Yup, all the time, whether I’m cooking meat in the oven, on the grill, or on the stove top. They’re so handy!

I use for chicken and fish. As others have stated, it’s as much to prevent overcooking as to ensure doneness. Especially with uneven sized filets it helps to know which ones to remove to rest and which to leave in a little longer.

Sometimes. Probably should more often, but when you cook something enough times to know when it’s done, it makes it a bit redundant.

I always use one and the feeling when the meat just kisses the done temperature while it’s resting is almost as good as sex.

Yes, but never for meat. I use it when I make toffee, bake bread and some other things.

Yes and always. Between learning how to reverse sear and using a meat thermometer, my steak game gained 99 levels once I had quantitative data as to the actual temperature of the meat.

I’m sure there are savants out there that can tell doneness by poke or reading thrown rat bones but most of us without a thermometer are only pretending to know and likely ruining an expensive piece of meat.

I have one of those ones with an external probe, so I just set the temp I want on the thermometer and it beeps when the food is done.

Only for chicken, for salmonella reasons, and steak, because I’m terrible at judging doneness without it.

100% but I like in the bird stuffing.

Yes. Especially for chicken breasts. It’s easy enough to know for sure they’re done, but they’re much easier to eat as soon as they hit 155F. My immune system has never questioned my chicken, but my taste buds are very thankful for the meat thermometer.

Only for whole birds, everything else I pretty much low and slow cook so I know its done, and steaks I eat bloody.

Im vegan

Yes, I have several of various types and use them extensively.

They are not necessary to cook, they are necessary to cook consistently.