should only need a small amount to start with and if they are paulsons, BCC, CPCs etc then that will keep them juicy and moist (so gross wording) for a long time. Dont worry so much. enjoy them. let your buddies get their greasy pizza laced hands on them and they will be fine.
When I had my Milanos, they would look dried out after a while. It's up to you whether or not you want to oil them again, but pizza grease, as well as other kinds of grease (potato chips, etc.) is not what you want oiling your chips. Mineral oil can actually help to protect these types of oils from penetrating the chips, which is not good for them. Unfortunately China clays just don't hold oil as well as compression-molded chips.
Yeah, that's what I'm seeing is that some look dried out after a few weeks of a good oiling. I was thinking this is just how they are or if the chips would benefit from multiple coats. Does anyone know if the oil is just for the surface or is it actually being absorbed by the chip? My mind was wandering to a chip humidor...
If the material is porous (like, say, clay), then the oil will absorb into the chip. Obviously, the surface will dry first. I oiled a few rolling edges of my Pharoah's Club chips, but that was all.
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Much more likely to fully oil casino chips, especially hot stamps. I may oil the rest of the edges on my Pharoah's Club chips, but probably not. Wiped the dust with a dry rag and off they went into play..