Reddit mentions of HDE Temperature Gun Infrared Thermometer w/ Laser Sight

pet stores are actually known to NOT (or rarely) carry thermostats, which is one of the reasons why a lot of people don't know you need them.

you can buy them on amazon, pay for fast shipping (this one is widely used)

same for the gun, any cheap one is fine (i use this one)

if you can only get one, definitely get the thermostat as it's one of the most important things

so at petsmart just pick up hides and the aspen bedding. ideally both hides should be the same. get a hide that looks pretty small! you would be surprised at how small my hides are compared to how big my snake is. they can really squeeze in there and feel secure. if the hide is too big, it won't make them feel safe.

i would recommend joining this forum, there are a ton of people there who have been keeping snakes 10+ years who can better answer your questions.

also, if you want to know specific temperatures, purchase a laser thermometer, like this (https://www.amazon.com/HDE-Non-Contact-Thermometer-Temperature-Functional/dp/B00QYX6F5G). I use something like this to know what temperature my pan is, so that I know it's hot enough for seasoning, or perfect temperature for cooking.

I wouldn't, i dont see any light burns.. if anything maybe a little closer once the stretch is done.

Do you have a ir heat gun? If not i would pick one up, fairly cheap. Canadian tire sells them for under 50 bucks, not sure if your in the usa or canada

https://www.canadiantire.ca/en/pdp/maximum-infrared-thermometer-0574632p.html


HDE Non-Contact Infrared Thermometer Digital Temperature Gun with Laser Functional Range -26 to 716 Degree Fahrenheit (-32 to 380 Degrees Celsius) https://www.amazon.ca/dp/B00QYX6F5G/ref=cm_sw_r_cp_apa_i_klnPCbXDC1QEQ

The directions on the site are pretty clear regarding the stir fry pan.

If you have difficulty judging temperature I recommend getting one of those infrared thermometer guns:

Something similar to this:

https://www.amazon.com/HDE-Non-Contact-Thermometer-Temperature-Functional/dp/B00QYX6F5G

Then you just point and read.

Here are the use directions from the website for the nonstick stir fry pan:

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GETTING STARTED
Remove all packaging and labels. Wash the pan in hot, soapy water. Rinse and dry thoroughly.
Condition the interior nonstick cooking surface by rubbing a film of vegetable or corn oil over the entire cooking surface with a paper towel. Rinse the pan with hot water and dry thoroughly. The pan is now ready for use.
Occasional re-conditioning will help protect the surface and promote a longer life. Do not condition the black exterior.


BEFORE FIRST USE

Remove all packaging and labels. Wash the pan in hot, soapy water, then rinse and dry thoroughly. Your pan is now ready to be used and does not require any further preparation.
When frying in an uncoated pan, season the food only after searing on the hot surface. Turn food only when the surface has seared and is easily released. Reduce the temperature after searing.


HEAT RECOMMENDATIONS

Use medium and low heat settings for the majority of cooking on all heat sources, and allow the pan to heat gradually and evenly.
When searing meat, poultry or fish, a medium high heat can be used initially, but once the pan is hot and the food added, the heat should be lowered.


The pan should never be used on the highest heat setting for either preheating or cooking. Excessive surface temperatures will damage the nonstick cooking surface. See section on details of misuse.
Always use a stovetop burner that is similar in size to the base of the pan. Gas flames must always be confined to the base area and never extend up the sidewalls of the pan.


On any glass-topped stove always lift the pan to move it. Never slide the pan, as this may cause damage to the stovetop or the base of the pan.


The maximum safe temperature for oven use is 500°F / 260°C. When used under a hot broiler there should be a minimum distance of two inches (5cm) between the heat source and the top rim of the pan.



TOOLS TO USE

Le Creuset Silicone Tools are recommended. You can also use wooden or heat-resistant plastic tools.


Metal tools, spoons or balloon whisks may be used with care, but should not be used harshly or scraped over the nonstick surface. Do not knock these on the top rim of the pan. Knives or other utensils with sharp edges should never be used to cut foods on the nonstick surface. Hand-held electric or battery-operated beaters should not be used on the nonstick surface.


Always use an oven mitt or silicone Cool Tool™ when handling a hot pan during and after cooking.


OILS AND FATS

Add a little oil or fat to the cooking surface before heating begins. This will improve the flavor and browning of foods. At no time should the oil or fat become hot enough to smoke. If this occurs, cool the pan before proceeding. For fat-free cooking, preheat the pan on a medium heat setting for approximately two minutes before adding the food.


Do not leave the pan unattended during this time or allow the dry nonstick surface to overheat, as permanent damage may occur.


FOOD STORAGE AND MARINATING

Do not store raw, marinating or cooked foods in the pans. The ingredients may damage the surface.


CLEANING AND CARE

Cool the pan for a few minutes before cleaning. Do not plunge a hot pan into cold water.


Only recommended nonstick cleaning pads should be used on the nonstick surfaces. Do not use any metal or abrasive pads or abrasive cleaning agents on any of the surfaces.


The pan is dishwasher-safe, but washing by hand is recommended. Simply wash with hot, soapy water, and rinse and dry thoroughly. If the pan is regularly washed in the dishwasher some darkening of the rivets and outer ring of the base may occur, or a powdery white deposit may form. This is normal and will not affect the performance of the pan. The surface dulling or white deposits can be removed by carefully cleaning the affected areas with a gentle nylon pad and detergent. After cleaning, rinse and dry thoroughly.


Each time the pan is cleaned in the dishwasher, the cooking surface should be re-conditioned with vegetable or corn oil before the next use.


LE CREUSET HEAT-RESISTANT GLASS LIDS

Add another dimension to cooking with a Le Creuset Forged Hard-Anodized pan by using a Le Creuset heat-resistant glass lid. The tempered glass lid allows you to check the recipe without disturbing the cooking progress or temperature. It retains moisture and flavor and converts the pan to one for poaching, braising or casseroling. The lids are oven-safe up to 425°F.


MISUSE OF THE NONSTICK SURFACE

The Le Creuset lifetime warranty does not cover damage to the nonstick surface caused by overheating or scratching.

Overheating: Damage from overheating during cooking is instantly recognizable. The nonstick surface becomes discolored, and in severe cases will blister or peel away from the pan.

Scratching: Score marks or severe scratching caused by heavy use of metal tools is not covered by the warranty. Such damage is permanent and will result in a reduction of the nonstick release performance.

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Just found one for $15

Hmmm, trying free-hand was actually what made me waste most of my concentrates. It wasn't until I actually got the thermometer that I was able to get proper tokes. I'll try what you said though, 20s heat 50s cool.


Edit: I also don't know if it makes a difference or not with the thermometer, but it actually has two functions, 1 is a laser and the other seems to be some sort of wide band. Here's the exact one just in case. https://www.amazon.ca/gp/product/B00QYX6F5G/ref=oh_aui_detailpage_o02_s00?ie=UTF8&psc=1

Man they’re like $15 on Amazon

HDE Non-Contact Infrared Ther mometer Digital Laser Surface Temperature Gun with Backlit LCD Display - Range -26°F to 716°F (-32° to 380° Celsius) https://www.amazon.com/dp/B00QYX6F5G/ref=cm_sw_r_cp_api_i_IT4SCbTM19YFY

With one of these: https://www.amazon.com/HDE-Temperature-Infrared-Thermometer-Laser/dp/B00QYX6F5G

Specialist tools? I'm not referring to one of those FLIR thermal cameras.

I'm referring to one of these cheap-o guns like this: https://www.amazon.com/HDE-Non-Contact-Infrared-mometer-Temperature/dp/B00QYX6F5G

You can always use one of these on the heatsink to see if the temps are even remotely close to what it's saying. I don't think your motherboard actually has a CPU temp sensor (how would it? The temp readings from a CPU come from the silicon die, not any part of the motherboard), and may just be misinterpreting the data it's poling the CPU for.

UTHs is going to do little to nothing for your ambient temps, they really only heat the surface they touch. You're gonna want a "heat gun" to measure surface temps for it.