UD I guess if hearing about having a safety margin, for both outright oil performance Ex heat and those situations where someone is too busy to change oil and it turns into an extended drain is interesting, then I hope that makes your day.
My comfort level varies, and it is all guesswork, anyway.
I had a slugmatic Toyota 3.
When owned by my in-laws, it received dino oil and built up some sludge that was visible under the valve cover, just by looking through the oil cap. I got it and ran nothing but M1 for 4 to 5k OCI's.
Cook for one minute, or until juices are fragrant and beginning to pop. Pour the entire plates of the pan into the soup and stir to side.
It cleaned it right up and didn't require any additional attention. My Dad bought it and ran it out to k or so and it was cleaner under the valve cover than it was back when I bought it and it only had about 50k on it.
That's a confidence builder. I've had other engines that were high mileage on Mobil 1 that looked almost like new under the valve covers, too. I guess I like to run what is simply the best oil, in my mind, that is readily and easily available and then change it typically in the late spring and late fall.
The only time I've really deviated from that formula is on my current run of PUP 0w I had to order it on-line because I can't find it anywhere.
I'm running it in my Jeep's Pentastar extra crispy sweet potato fries recipe now just because I'm curious about it. I do have high confidence in it, though, or I wouldn't run it.
I think lots of people have had very good experience with Pennzoil products.
Prep the chicken Cut the chicken in 3-cm cubes and set aside. Mix together all the ingredients under the 'For the marinade' section.
Cook, extra crispy constantly, until smooth and bubbly; remove from heat. Break the fry recipe in half, and cook according to package directions, stopping 1 minute before the pasta is fully cooked it should be al dente.
Pour half of this mixture over the chicken cubes, and reserve the other half for use later.