Well...I currently work as a photojournalist.
I like grease because it stays put in the heat. I don’t live in Alaska, so viscosity at genuinely low temperatures is irrelevant to me. I’ve used bottle after bottle of slip2000 before that and have never had a lubrication related failure.
Lubes are just a compromise between lubricity, corrosion impedance, temperature sensitivity, and the ability to stay on the desired surface. I sincerely doubt that there is a significant difference between oils and greases made for firearms and those made for vehicles. It just doesn’t make sense to invest that kind of research on systems that really aren’t finicky and aren’t wearing out because of friction....
I think what I really learned is that you need to use something that is thick enough to stay on, thin enough to work without getting it really hot, and to have it on when it counts.
As to vegetable oils...they likely “bake on” which is what happens to a cast iron pan. The oils aren’t soaking into the metal as much as they are polymerizing on the exterior. It could give the impression that cleaning is easier...and maybe it is, even though the oils aren’t lasting as long or working quite as well.
Bookmarks