Smoke Point
Recipes often talk about mixing oils to raise the smoke point. For example adding peanut oil to olive oil will let the mixture get hotter without smoking. What determines smoke point? Isn't it the fats in the oil? If so, how does cutting a low smoke point fat act to raise its smoke point? As far as I can see, smoke point isn't like boiling point, where a solute will raise the BP. And it's not like mixing paint where the end product is a blend of the two colors.
I doubt that you need to go to the smoke point for oils to polymerize
but your coating has to be thin or it is going to take a long time for the oil to ' dry '
why do I say this ?
Ive done a lot of woodworking and and oil finish is a very common finish.
boiled linseed is one of them , but there are newer concoctions that have ' drying ' agents mixed in.
along w other stuff that can give you a matt or gloss finish etc
it t
