Do you use a meat thermometer?

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In just about every basic cookbook or guide, you will see the same thing: "You should always use a meat thermometer to verify that the food is fully cooked - color or cooking time alone are not enough". I'm just curious how many of you actually use a meat thermometer when you cook? I've used them once or twice, but in my experience they are not reliable at all, unless you are cooking a very thick piece of meat (aka, a whole chicken or the like). But for fish, steak, or a standard-size chicken breast, I find them next to useless.

Not to mention, for some dishes like stew or curry, it just seems silly to use a thermometer. Plus I doubt that any chefs at fancy restaurants actually use these things when they cook!

I sure do.

Yes but I don't buy the cheap ones buy a good digital one and you'll have it for decades. Mine has a stainless steel probe and is used for meats, candies, bake goods and alcohol production. I tend to over cook my own meats but it is critical when I smoke meats for others and roast thing for events it be safe to eat no guessing.