Ralph Thomas Reed wrote:

Now that I have my foot in my mouth, what if the pan were so ribbed  instead
of finned so that
where the oil was picked up involved it passing through those ribs intruding
into the pan?

Ralph

I think that will work somewhat. It will never be as good per cubic inch
of volume compared to a true oil cooler with dozens of tiny
oil passages and hundreds of inches of cooling fins.

Paul Lamar
 
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