Picture this: You’re in the garage, dipstick shows low oil, and the only bottle nearby is that sunflower or canola oil from the kitchen. Tempted to top up and save a trip to the workshop? STOP RIGHT THERE. This viral “hack” will turn your pride and joy into a smoking wreck faster than a bad drift exit!
Heat Tolerance: Engine oil handles 150°C+ without breaking down. Cooking oil oxidizes, burns, and turns into sticky varnish at those temps.
No Protection: Motor oil has detergents, anti-wear agents, and dispersants. Kitchen oil? Zero. It gums up bearings, blocks oil passages, and starves critical parts.
Real-World Proof: YouTube experiments show engines running briefly on veggie oil… then catastrophic failure. You’ll get seized pistons, sludge everywhere.
Cooking Oil as Engine Lubricant
Cooking oil might be great for frying chicken or crisping up left overs, but in your engine? Disaster. Here’s why:
Result? Your ride smokes like a burnt kebab, smells like a deep fryer, and ends up needing a full rebuild. Not worth the “saving”.
Pro Tip:
Always use the manufacturer recommended oil (check your manual!). Synthetic for performance beasts, mineral for daily drivers. Change it on time, and your engine will thank you with smooth revs and zero drama.
Save the cooking oil for the kitchen because your car deserves better!
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