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I've never used a Mobil-1 filter, but Wix is a known quantity. All my car buddies use either Wix or Motorcraft. Since I don't know what kind of car you have, I went with Wix as a recommendation. I have a Ford, and use Motorcraft filters (I buy them by the case).
".45 ACP - because shooting twice is just silly" - JSOP, 2010
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You can never have too much ammo - unless you're swimming, or on fire. - JSOP, 2010
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When you pry the gun from my cold dead hands, be careful - the barrel will be very hot. - JSOP, 2013
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It comes down to the quality of the oil bypass system in the filter. When you floor the gaspedal, oil filters are spring loaded to bypass when the pressure gets high enough so that the engine isn't starved of oil. Fram oil filters (to be fair, all this information I'm citing is from 25 years ago, but last time I looked at one it was the same) simply have a metal flap that bends and it can end up staying open all the time. The better oil filters have a coil spring mechanism that's more reliable. You can normally tell by the weight of the filter or by looking inside.
Fram filter insides here[^]
Wix (probably under a few brand names) here[^]
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I've always used Mobile 1. Love it.
Just be careful about the change of seasons. If you live somewhere hot you may need more than 0-20W for summer (Our old cars in Australia would run 50W in summer - but those cars had merely heard the term "machining tolerances")
cheers
Chris Maunder
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Mine takes that one as well, is it a Nissan? You can safely go 10,000 km or more maybe even 15,000 km on that oil even though they say 8000 km.
I work for an Oil Analysis laboratory we test used oil for wear metals and oil health. 
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Fever905 wrote: is it a Nissan?
Honda
Civic
2017
Can't figure out which engine it is; but I believe it's the one that uses 4.4 Quarts of oil
(Bought it used, worried and hurried)
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Just going through the same thing with a used 2015 CR-V. Honda manual says uses Honda Genuine Motor Oil or
you may also use synthetic motor oil if it is labeled with the API Certification Seal and is the specified viscosity grade. which leads me to believe the Honda oil is synthetic or some type of blend. [Link to Owner's Manual page on Honda's site.]
Lots of people like Mobile 1 synthetic oil if you're looking to use a third party oil manufacturer.
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Go with any full synthetic 0W-20 motor oil. My preference for a non-dealership oil change would be Amsoil Signature Series.
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Back in the 80s I was a backyard mechanic; and prior to my full time career in computers I worked in both the quick lube industry and for Ashland Oil. I actually still am on the books at a local quick lube and work once or twice a month so that I get discounts, and if my coffers get low between contracts I'll do it full time if needed.
Oil: The recommendation for my car is 5w20, which is available in a synthetic blend as well as full synthetic. The best gas mileage I have gotten is via Castrol Edge; and it seems to have the least consumption in my car which is driven about 35000 miles (56000 km). If that is not available I use Valvoline Advanced Full Synthetic.
The better half gets the same routine done on her minivan, which now has 315000 miles on it.
Oil Filter: Needs to get changed. I have no real brand preference, and it is too hard to know who makes what anymore. There are only a handful of manufacturers and it is mosty contract work for the rest. Mazda filters vary by what country you are in. Fram got a pretty bad name when the internet came around, but their mid-grade XtraGuard line is basically the guts of the Honda OEM filters now/
Suggestions: Get to know your car and how well the oil holds up. Just because today's gas (petrol) engines have extended change intervals does not mean it shouldn't be checked. If it is low top it off, and if you can't see the dipstick through the oil change it. Note the miles it takes to be a quart/liter low or for it to be saturated.
Director of Transmogrification Services
Shinobi of Query Language
Master of Yoda Conditional
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Check your owners manuals for what's needed and allowed in your engine and how often to change it. Stick to the mfg's specs for oil grade and specifications, but don't be afraid to pick one of the other grades that are allowed if you have a reason to do so.
For example, I run one of the allowed heavier weight oils in my engine because I want the extra viscosity.
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So I'm sitting in the local steak house and the waiter asks me how I would like my steak cooked?
Me: Like winning an argument with my significant other.
Waiter: Rare it is!
Did a little mechanic work today.
Put a rear end in a recliner!
JaxCoder.com
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not bad ... lucky he didn't bring the cow to your table
<< Signature removed due to multiple copyright violations >>
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Making the most of the quiet before the storm (of heading back to the real world tomorrow)
cheers
Chris Maunder
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Reality, what a concept!
Did a little mechanic work today.
Put a rear end in a recliner!
JaxCoder.com
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I'm trying hard to avoid it
cheers
Chris Maunder
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Quote: But I won't cry for yesterday
There's an ordinary world
Somehow I have to find
And as I try to make my way
To the ordinary world
I will learn to survive
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I found all over the USA, rare is not possible to order and 'medium' is really close to well done, aka ruined. In Oklahoma, asking for medium gets you a raw piece of meat
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That's because going to Oklahoma is like stepping back into the 1960's.
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I went to a festival called Rocklahoma, so it was the 80s I was stepping into.
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In Texas, tell the waiter that the only burn you want on the steak is rope burn. It works in New Jersey, too.
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Not in Dallas. They tell you legally they cannot go below medium.
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Christian Graus wrote: Not in Dallas. They tell you legally they cannot go below medium.
I'd pay for my drink at this point and walk out - no tip. That's a bold faced lie by the restaurant owner.
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I went to Dallas four times a year for a decade. Every place I asked for medium rare steak said the same. I took it to mean 'I am scared you will sue me'
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In Italy (piedmont region) we have several raw cow dishes, just diced and sometimes with a sprinkle of lemon on it (it acts as cooking).
In all of Italy carpaccio is quite appreciated - cow or fish. In fact I was baffled when people were dising sushi because "OMG it' raw fish you're gonna die!!1!!" while carpaccio, which is the same, is fine.
GCS d--(d+) s-/++ a C++++ U+++ P- L+@ E-- W++ N+ o+ K- w+++ O? M-- V? PS+ PE- Y+ PGP t+ 5? X R+++ tv-- b+(+++) DI+++ D++ G e++ h--- r+++ y+++* Weapons extension: ma- k++ F+2 X
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Well, yes there's dishes where the meat is cooked by acid, not heat. And beef and fish are OK to eat row.
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[slow clap]
Well done.
(no, wait...that's not what I meant...)
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