I used to use the water drop trick, but no more.

If I'm deep frying, I use a thermometer for precise control. An alternative is to drop a bread cube in the oil. It should brown up properly in a minute. Faster than that and the oil's too hot. Slower than than that and it ain't ready.

Because it's difficult to use a thermometer when pan frying, I use a variation of the water trick. Instead of a water drop---which can be dangerous---I keep some chopped onions handy. Drop one piece in the pan and see what happens. If it starts to sizzle right away, the pan is ready. If it browns up in seconds, or even burns, get the pan off the heat---the oil's too hot.

You're right KYH, a thermometer is the way to go, and I use that on my electric deep fryer indoors (it has built in temp control) and on my outdoor deep fryer. As you said, pan frying is another matter. I can’t stop myself from using the water trick even though it’s not the safest thing to do.....I also run with scissors! LOL!

>I also run with scissors!<

Yeah, but they've got those corks on the ends, so it's alright.

Ahhhh, so you know about my Keltin Friendly scissors then!