01Our updates

How this catalog is kept

What we re-check, how often, and what to do when a figure here argues with the one at the till.

The prices

The catalog was last updated on August 30, 2026. Every price on this site comes from our own product data and is refreshed on a schedule rather than typed by hand. Prices move between updates, and the figure at the checkout is the one that counts: where the two disagree, the till wins.

A piece with no live offer is not shown at all. It leaves the shelf at the next update and comes back on its own when it is available again, so the count on a shelf page moves from one month to the next.

The figures on the cards

Capacities, resolutions, probe lengths, degree ranges and pack counts are read out of our product data, never estimated. Where a figure is missing from a card, it is missing because we do not hold it.

The photographs

Every frame is looked at beside the piece it claims to show before it goes up. A frame with a promotional slogan printed into the pixels does not run, and neither does a frame of a different colourway from the one on the card.

The sources

Where a page here makes a claim that needs an outside authority, whether that is the safe internal temperature of a chicken, what a refrigerator is supposed to read, or who should keep away from a body-composition scale, the authority is named below with the date we read it.

Sources, opened and read on August 30, 2026

Safe Minimum Internal Temperature ChartUS Department of Agriculture, Food Safety and Inspection Service. The federal figures every cooking page on this site uses: 145F with a three-minute rest for whole cuts of beef, pork, veal and lamb, 160F for ground meats and eggs, 165F for all poultry, leftovers and casseroles, 145F for fish and shellfish.
Doneness Versus SafetyUS Department of Agriculture, Food Safety and Inspection Service. Appearance and colour are not reliable indicators of safety or doneness: even when a hamburger looks fully cooked, one in four may not be. Only about 15% of cooks consistently use a food thermometer. The probe goes into the thickest part of the food, away from bone, fat and gristle.
Danger Zone (40F - 140F)US Department of Agriculture, Food Safety and Inspection Service. Bacteria grow fastest between 40F and 140F, doubling in as little as twenty minutes. Cold food stays at or below 40F, hot food at or above 140F, and nothing sits out longer than two hours -- one hour when the room is above 90F.
Refrigerator Thermometers: Cold Facts about Food SafetyUS Food and Drug Administration. The refrigerator belongs at or below 40F and the freezer at 0F. Few refrigerator controls show an actual temperature, so the agency advises a freestanding appliance thermometer in the fridge and another in the freezer, checked often.
Adult BMI CalculatorCenters for Disease Control and Prevention. BMI is a screening measure of weight relative to height -- one potential health indicator to be read with medical history and other findings, and the page itself says the calculator is not a substitute for professional medical advice.
Safety and Results of Bioelectrical Impedance Analysis in Patients with Cardiac Implantable Electronic DevicesBrazilian Journal of Cardiovascular Surgery (2020). Body-composition analysis by bioelectrical impedance is not recommended for carriers of implanted cardiac devices because of the current it applies. The same study watched readings move with the patients' hydration alone -- the percentages are estimates, not diagnoses.

Corrections

Wrong figure, wrong photograph, wrong sentence: gauge@myescali.org, with the page. We fix it and say what changed.

One button, the whole Escali range

Every capacity, probe length and colour in the Escali lineup sits behind this button, with the current price beside it. Match the figure to your counter, and it ships from our retail partner.