Reddit mentions of Anchor Hocking 67301L11 Glass Pie Dish, Set of 2

I will teach you to make your own!

DO ALL OF THIS OUTSIDE. DO NOT SMOKE OR GET FLAMES OR SPARKS ANYWHERE NEAR YOU WHILE MAKING OIL.

1. Get a steel turkey baster. Shouldn't be more than $15.
   
   
2. Get a can of 5x Refined Butane. More refined = more better. You don't want shit in your oil.
   
   
3. Fill that turkey baster with buds, or trimmings. Don't pack it tightly, but give it a soft poke.
   
   
4. Attach a coffee filter to the wide end of the turkey baster with a rubberband. Trim off as much paper as you can with a knife. (This is to keep the filter from acting as a wick and stealing your oil)
   
   
5. Find your butane canister's tip adapters. Every can has them, either attached to the cap or inside of it.
   
   
6. One of those adapters will fit perfectly in the narrow end of a turkey baster. Jam it in there!
   
   
7. Get a pyrex/glass pie plate, set it on a table or stool or something.
   
   
8. Using a cloth or thick latex glove, grab the turkey baster, wide end pointing down. Hold it over the pie plate.
   
   
9. With your other hand, get the can of butane. Push the tip of the can into the adapter on the turkey baster so that butane starts to fill the tube.
   
   
10. After a few seconds, the liquid butane will start dripping out of the coffee-filter end, and collecting in the plate. Keep holding the butane there until the liquid starts coming out clear.
    
    
11. Go away for like half an hour. Let the butane in the dish evaporate off.
    
    
12. Put a cup of water in a frying pan. Put the pan on your electric stove (gas stoves wait 12 hours for safety) on low heat, and rest the pie plate in the pan. It should float just barely away from the rim.
    
    
13. Let it sit and purge there for like an hour or so, then remove the plate from the pan and scrape the bottom with a razor blade.
    
    If you have access to marijuana, you have access to oil! The only difference between using gnarly buds and shwaggy trim is the end yield. Good buds get you lots of oil. Lesser stuff gets you less oil. :)

Sorry I must have been unclear. You never heat your oils with anything besides water. So always double boil or bath.

When you take it off to scrape up with a razor blade, then spread out into a thin layer, you want to do this away from the heat so you don't burn yourself, spill hot water, etc. It's a safety thing.

Keep a towel around and place the dish on that when you're scraping. This will help you clear any water from the bottom, so that you can see the tiny little bubbles in your oil. When you scrape it thin, you're maximizing the heated surface area, thus drawing out the maximum amount of gasses, which will result in the purest possible products. If you let your solution boil down until its like syrup, then begin scaping and spreading for 45 minutes to an hour, you will get pretty good snap taffy or shatter depending. Remember this process doesn't destroy anything if done under the right heating conditions :)

I use these razors
http://www.amazon.com/Single-Razor-Blades-MTN950-Category/dp/B000HI7AOO (You can find cheaper)

This thermometer
http://www.amazon.ca/HDE-Temperature-Infrared-Thermometer-Laser/dp/B002YE3FS4

This dish
http://www.amazon.com/Glass-Pie-Dish-Set-2/dp/B001D6YXI0/ref=sr_1_4?s=home-garden&ie=UTF8&qid=1407381112&sr=1-4&keywords=pyrex+pie+dish

and i use 3 25 micron filters. This is equivallent to 5-10 coffee filters, easily. Filtration helps with clarity. Scraping/spearding helps with bubbles/consistency (not having swirls of waxes, etc. That sucks IMO, i'd rather it look nice :))

Edit: To answer your other question, a double boiler aka Bain-marie is a pot inside of a boiling pot, basically. It's a bath.

So i usually do both, because i'm impatient. I spray on a stable counter surface right beside my 80-100* wok with water in it. I put my pie dish in, and that quickly gets rid of most of my butane.

Some people steam their dish, that takes too long when, because the butane is absorbing energy faster than the water can release it. It's quicker to a little water to help transfer that energy away from the dish. Ensure no open flames are around at this point :)