oiling

Oiling is the application of oil to surfaces to reduce friction, wear, and corrosion, and to aid in operation. It is widely used in engines, machinery, bearings, gears, and moving equipment, as well as in some culinary and food-preparation contexts.

Oil types and selection: Oils vary by base composition (mineral, synthetic, vegetable), viscosity, and additives. Viscosity grades (for example SAE or ISO VG) indicate flow under temperature and load. Choice depends on temperature, load, speed, and operating environment.

Methods and regimes: Lubrication can be achieved by splash, drips, spray, or pressurized systems. In many machines, lubrication follows hydrodynamic or boundary regimes; regular oil changes and replenishment are needed to maintain the lubricating film and remove contaminants.

Maintenance and safety: Use appropriate oil grade, keep oil clean, replace filters, store properly, and dispose of used oil according to regulations. Contaminated oil can cause damage; spills should be contained and cleaned.

In cooking, oiling refers to applying cooking oil or oil-based coatings to food or cookware to improve texture and prevent sticking; high-heat oils and smoke points are considerations.