-=> Quoting Dave Drum to Jim Weller <=-

 SH> switching to synthetic
 
 JW> It is especially good in cold climates as it doesn't become viscous
 JW> even at -40. I've used it here ever since it first came out.

 DD> The modern conventional oils don't gel-up in very cold weather either.
 DD> At least not down to -30¨¬F.

Well 5W-20 is certainly less viscous than 10W-30 which in turn is
thinner than straight 30 weight which is like tar when its truly
cold but 0 weight fully synthetic oil is the only one that flows
properly at -40 and colder for the first fifteen minutes as the
engine warms up.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Hot Oil
 Categories: Condiments, Chinese, Jewish
      Yield: 4 Servings
 
    1/4 c  Peanut oil
  1 1/2 ts Crushed dried red pepper
           (more or less to taste)
 
  A Szechwan specialty.

  In a 1 quart pot, heat the oil just until it starts to smoke.
  Remove the pot from the heat, wait 5 to 10 seconds, then stir in
  the crushed red pepper.  The pepper can be irritating to the eyes
  and throat, so take a breath before adding it, and don't have your
  face too near the pot. Allow the oil to cool to room temperature,
  then strain out the crushed red pepper.  A small tea strainer will
  work nicely.  Store the hot oil on a pantry shelf in a tightly
  covered jar, or transfer to a bottle with a shaker top so it can
  be used as a condiment.

  Yield: 1/4 cup

  From: Chinese Kosher Cooking by Betty S. Goldberg

 
MMMMM

Cheers

Jim


... Palmolive oil: Use it for salads or cooking or dishwashing.

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