In thermal processes the heat transfer is influenced by thermophysical properties of materials as thermal conductivity, specific heat and specific mass. Some of these processes could be monitored using infrared thermography, which allowed a non-invasive contactless way of temperature measurement. The objective of this work was to propose a very simple experiment for understanding of the specific heat of different materials using infrared thermography. The same mass (3.5 g) of distilled water, ethyl alcohol and extra virgin olive oil were inserted inside tight glass vials. One vial was used empty, containing atmospheric air for comparison. The four vials were inserted in an ultra-thermostatic bath at 55 °C for 60 min and stand alone in room temperature for monitoring the temperature. The same procedure was repeated for cooling and the vials were inserted in a bath at 8 °C for 60 min. Different heating/cooling patterns were obtained. Air reached the equilibrium temperature faster (15 min) while water was the last (60 min) to reach it. These differences could be related to the specific heat of each samples, with a direct relation of more time to reach thermal equilibrium for sample with higher specific heat. Therefore, it was observed that the temperature variation occurred differently among the samples evaluated once these substances have different thermal capacities. This method could be used for comparison of heating/cooling patterns of food with unknown thermal properties.