Kitchen thermometer idea

I've had a great idea for a kitchen thermometer. I've got a bottle of olive oil that says on the label it turns cloudy at temperatures below 10 degrees (does not affect taste, will revert to normal when warmed up, etc etc). I've also got a bottle of ground-nut oil which, according to the bottle, goes cloudy at 7 degrees. So if both bottles are cloudy it's below 7 degrees, if just the ground-nut oil is cloudy it's between 7 and 10 degrees and if neither is cloudy it's over 10 degrees! Brilliant! Needless to say, in my chilly Scottish kitchen, both are permanently cloudy at the moment. I'm going to Asda later in the week to research the cloudy characteristics of other oils, hopefully I can broaden the temperature spread a bit.