The right way to Make Hashish Cooking Oil in three Straightforward Steps


Kayla Williams March 20, 2020

Infusion is often the most difficult part of cooking with cannabis and the reason why many people turn to their vaporizer in the event of a defeat. I am here to tell you that you can do this! It is not only feasible, it is also worthwhile.

If you haven't discovered the wonder of cannabis-infused food yet, I'm looking forward to seeing you go on an adventure. The experience from start to finish differs significantly from the usual inhalation methods. The effects are usually longer, stronger and slower.

For this reason, always start with a low dose and see how an edible affects you – especially if you cook yourself, as it is impossible to calculate its effectiveness.

Cannabis-infused oil is probably the most versatile medium and a good starting point, as it can be used to bake desserts, fry vegetables, fry your morning eggs, or pickle your salad. In addition, as with home cooking, you have complete control over the preparation. Does peanut oil have a special place in your heart? Make peanut oil infused with cannabis!

Recipe for cannabis cooking oil


  • 1 cup of ground cannabis flower (or less for milder potency)
  • 1 cup of cooking oil of your choice

Note: When making canna oil, you want to use a cannabis to oil ratio of 1: 1.

Choosing the right cooking oil base for your canna oil

Choosing the right oil for infusion depends on your taste preferences and the dishes you want to cook. Oils have different consistencies at room temperature. So think about how you store and use your oil.

Many oils are also good for baking! You may want to choose an oil that has a taste and consistency that is suitable for multiple recipes. For example, if you're looking for an oil that can be used in both a pan and a pie crust, coconut oil is a great option. It gives vegetables a great taste and stays firm enough at room temperature to hold as a pie crust.

If you are looking for an oil with a mild taste, vegetable and rapeseed oil are a good choice. They are also very versatile and work with most of the recipes that require oil.

If you want something more robust in taste, you can add olive or avocado oil. Both withstand the cannabis taste well and can be kept in your pantry. One of the surprisingly delicious desserts I've ever had was an olive oil ice cream. So feel free to get creative!

Required materials:

  • Sieve or cheese cloth
  • Mill (a simple hand mill works best; devices such as mixers and coffee grinders pulverize cannabis, which leads to foods with bad-tasting plant material)
  • Double boiler, slow cooker or pot etc.


  1. Grind the cannabis. You can include the entire plant, just the flower, a bit of both – it's all a matter of preference. Remember that anything small enough to fit through the sieve will get into your finished product. So don't grind your cannabis into a fine powder.
  2. Combine oil and cannabis in your water bath, slow cooker or saucepan and heat for a few hours at low or warm temperatures. This enables decarboxylation (activation of THC) without burning (which destroys the active ingredients). In all cases, a small amount of water can be added to the mixture to avoid burning and the temperature of the oil should never exceed 245 ° F. Cooking can be done in different ways:
    • Crock pot method: Heat oil and cannabis in a slow cooker at low temperature for 4-6 hours with occasional stirring.
    • Double kettle method: Heat oil and cannabis in a double kettle on a low setting for at least 6 hours (8 is better), stirring occasionally.
    • Pot method: heat oil and cannabis in a simple pot at low temperature for at least 3 hours with frequent stirring (a pot is most susceptible to burns).
  3. Strain and store the oil. Do not squeeze the cheese cloth. This simply adds more chlorophyll to your oil. All of the remaining plant material can be discarded if desired or used in other dishes. The shelf life of the oil is at least two months and can be extended by cooling.

Note: Be careful when using the oil to prepare dishes that need to be heated. Do not microwave and choose low heat whenever possible.

Tips for odor reduction in the production of cannabis oil

The trick to odor reduction is to use the right decarboxylation tool. The steam generated during cooking may not give off a pungent smell at first, but it does get stronger over time. It takes hours for the oil to finish, so you can imagine that the smell can build up, and if you're in the same room all the time, you may not notice the moisture gradually increasing.

If you use kitchen appliances with rubber seals on the lids, you can trap most of the smell during cooking. This function makes it easy to find a saucepan or pressure cooker. With the seal you can strategically determine where and when you open the lid.

Whether you take it outside or under your kitchen opening, it is of paramount importance if the smell does not fill your room. But accidents do happen! If you are in a situation where your space is too sharp, read our article on how to get rid of the cannabis smell.

How to cook with your weed oil

After you have successfully infused the oil of your choice, be sure to give it a try before preparing a whole meal. You want to make sure the dosage is right so that the food afterwards is both delicious and enjoyable.

You also want to make sure that the oil is not scorched when cooking (just like when the oil was made). It would be a shame for all this hard work to be in vain and have a cannabis-flavored creation without the impact.

Now cook! I suggest finding some of your favorite recipes and checking to see if an infused cannabis oil could work. Experimenting with different recipes is half the fun, and here are some of our favorite recipes to get you up and running:

Next: Learn How To Make Infused Coconut Oil!

This article was originally published on September 19, 2013. It was last updated on March 20, 2020.

 Kayla Williams & # 39; Bio Image "class =" Inline-Block mr-md rund-voll "/>

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Kayla is a writer focused on holistic health, bioengineering, and nutrition / dietetics.