LeonaScience ish question time. Do oil and butter have different *cooling* times? As in, something cooked in the same amount of oil vs butter will/ won't cool down, off the heat and in identical containers etc, oil/ butter being the only variable, at the same rate?
I poked around online and only found some dense scientific articles that are too much work on my first cup of coffee. Anyone have thoughts on this?
It's just a random curiosity. Feels like it might be an obvious, well duh, kind of answer, but I'm meandering today. Thanks all!!