Chris Covington Posted February 13, 2013 Share Posted February 13, 2013 I bought some vegatable oil to rub on at a black heat for a finish and it stinks... Which cooking oil doesnt smell that bad when applied to hot steel? Canola? Peanut? Thanks! Quote Link to comment Share on other sites More sharing options...
LDW Posted February 13, 2013 Share Posted February 13, 2013 Personally I will use anything that is not petroleum based, but when you asked that question I decided to look and see what temperature oils begin to "smell" this would be the smoking point. Then it dawned on me that the finish is acquired by bringing the oil to its burning temp, this results in the black finish. Since different oils burn at different temps I wanted to find a list of burning or smoking points of the oil. This means different oils will put a finish on a finished piece at different temps. It appears these temps can vary by 320 degrees F. Here is a link to the web site I got this from. http://www.goodeatsfanpage.com/collectedinfo/oilsmokepoints.htmI have often had children make the comment "it smells like pancakes" while I am finishing a piece. I had always mixed up the bees wax, and linseed or whatever with the Japan dryer in the past then when Brian Brazeal pulled out his oil rag and clean rag it made much more sense to me. This has tp be the way it was done for centuries. 200's: Flaxseed Oil, Unrefined : Safflower Oil, Unrefined : Sunflower Oil, Unrefined 225 F: Canola Oil, Unrefined 300's 320 F: Corn Oil, Unrefined : High-Oleic Sunflower Oil, Unrefined : Olive Oil, Unrefined : Peanut Oil, Unrefined : Safflower Oil, Semi-Refined : Soy Oil, Unrefined : Walnut Oil, Unrefined 325 F: Shortening, Emulsified Vegetable† 330 F: Hemp Seed Oil¥¥ 350 F: Butter (Good Eats) : Canola Oil, Semi-Refined : Coconut Oil† : Sesame Oil, Unrefined : Soy Oil, Semi-Refined 356-370 F: Vegetable Shortening 361-401 F: Lard 375 F: Olive Oil (Good Eats) 389 F: Macadamia Nut Oil†† 400's 400 F: Canola Oil, Refined : Walnut Oil, Semi-Refined 406 F: Olive Oil, Extra Virgin* 410 F: Corn Oil (Good Eats) : Sesame Oil** 420 F: Cottonseed Oil† : Grapeseed Oil¥ : Olive Oil, Virgin** 430 F: Almond Oil*** : Hazelnut Oil*** 435 F: Canola Oil (Good Eats) 438 F: Olive Oil* : Rapeseed Oil*** 440 F: Peanut Oil† : Sunflower Oil† 450 F: Corn Oil, Refined : High-Oleic Sunflower Oil, Refined : Peanut Oil, Refined (Good Eats) : Safflower Oil, Ref. (Good Eats) : Sesame Oil, Semi-Refined : Soy Oil, Refined : Sunflower Oil, Semi-Refined 460 F: Olive Pomace Oil** 468 F: Olive Oil, Extra Light* 485 F: Grapeseed Oil** 495 F: Soy Bean Oil† 500's 510 F: Safflower Oil† 520 F: Avocado Oil, Refined Quote Link to comment Share on other sites More sharing options...
Stephen Olivo Posted February 13, 2013 Share Posted February 13, 2013 If it is small enough just dunk it in your oil. It wont smell or smoke this way. Then just wipe off extra oil. I mostly use penut oil. But I don't keep that close of track of it. By now its probably a mix of oils. Quote Link to comment Share on other sites More sharing options...
Steve McCarthy Posted February 14, 2013 Share Posted February 14, 2013 I use oil that the Thanksgiving turkey was fried in. Don't smell too bad, but makes me hungry. Quote Link to comment Share on other sites More sharing options...
thingmaker3 Posted February 14, 2013 Share Posted February 14, 2013 I like the smell of olive oil. Kind of like burnt cookies. Quote Link to comment Share on other sites More sharing options...
Neil Blythin Posted February 15, 2013 Share Posted February 15, 2013 Coconut, walnut and peanut all smell pretty good to me... Peanut is the easiest of those to find. Quote Link to comment Share on other sites More sharing options...
basher Posted February 16, 2013 Share Posted February 16, 2013 I am a fan of linseed oil. Quote Link to comment Share on other sites More sharing options...
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