Mine are still like new. No curling or melting. I don't use high heat and I watch my temperatures not for the sake of the tools but for the sake of the food. Even this chicken was done on low and temps were in the 340-400 range.
I know I can do that but I feel that a higher temp can be had under a dome where the heat can build up a little and force heat into the food on all sides. Just a ME thing.
