Marijuana Oil for cooking

 How to Make Weed-Infused Cooking Oil (Without Burning Your House Down)

So you've got a pile of trim, stems, and leafy leftovers from your last harvest. Don't toss it — that "junk" still packs a punch if you know how to unlock the THC. Welcome to the world of homemade cannabis cooking oil — the golden base for brownies, cookies, or whatever munchies your heart desires.

Let's turn that green mess into green magic.

🔪 Step 1: Prep the Goods

Grab all your leftover trim, stems, and sugar leaves — basically anything that still has some trichomes (those frosty little crystal bits). Break it up like you're making a giant pile of salad. No need to grind it super fine — just break it up enough so it can soak evenly.

👉 Goal: Have enough plant material to fill most of a crock pot or stovetop cooking pot with a lid.

🛢️ Step 2: Add the Oil

Now grab your oil. You can use:

  • Vegetable oil

  • Canola oil

  • Corn oil

  • Even olive oil if you're fancy

Whatever works — just avoid motor oil (duh).

Pour in 2 to 3 cups of oil, or enough to fully coat the weed in the pot. You want it to look like a chunky soup — not a deep-fry situation.

🔥 Step 3: Low & Slow Cooking (The Chill Zone)

Put the lid on and turn your burner to low or low-medium heat. Don't rush this step — if you cook it too hot, (above 220F or 105 C.) you'll kill the THC and end up with sad, bitter oil. 

Think: simmer, not sizzle.

  • Set a timer for 1 to 2 hours

  • Stir every 10 minutes so nothing sticks or scorches

  • You'll know it's working when the kitchen smells like a dispensary and an Italian restaurant had a baby

If you hear violent sizzling, back that heat down — fast. A light bubbling is okay, but a frying pan sound = no bueno.

👉 What's happening here?
You're activating (decarbing) and infusing the THC at the same time. Low heat helps extract the good stuff without burning it off.

⏲️ Step 4: Let It Chill (Literally)

After 1–2 hours, turn off the heat and let it cool for about 15 minutes. You don't want to pour boiling oil through a filter unless you enjoy third-degree burns.

☕ Step 5: Strain It Out (Yes, It Gets Messy)

Move your pot to the sink — trust us, cleanup is easier this way.

  1. Push all the plant matter to one side using a big spoon or spatula.

  2. Line a strainer with a coffee filter (or cheesecloth if you're pro) and set it over a large jar or bowl.

  3. Slowly pour your oil through, catching all the good stuff and leaving behind the plant mush.

  4. Let it drip — don't squeeze it too hard or you'll get bitter junk in your oil.

👉 Pro Tip: Strain twice if you want cleaner, better-tasting oil.

♻️ Step 6: Toss the Leftovers

The cooked weed is basically toast now — it's given all it's got. Compost it, toss it, or press it into a DIY fire log (just kidding… mostly). What you're left with is cannabis-infused cooking oil that's ready to turn any recipe into an edible adventure.

🍪 Now What?

Store your weed oil in a clean glass jar or airtight container in a cool, dark place. It'll stay good for a few months, and you can use it 1:1 in almost any recipe that calls for oil.


Cookies? Yup. Pasta sauce? Heck yeah. Box Brownies? Sure, but maybe only if you're really not going anywhere after.

🧠 Final Words of Wisdom:

  • Start low and go slow with dosing — homemade oils can hit hard

  • Don't try to impress your friends by chugging it

  • Cook safe — never walk away from hot oil