On Fri, 13 Jan 2012 15:51:13 -0800 (PST), "Dave, I can't do that"
wrote:

Hi All,

I want to make some spare rotisserie rods and wondered if I can use
square brass rods. Since they pass through and are in contact with the
meat the entire cook time, I do not want to kill off the family with
heavy-metal poisoning.

Any idea where I can get some valid safety information on using brass?
I know I could get stainless, but I have about 20 pieces of 1/4"
square brass in lengths from about 18" to 26" which would do just
fine.

Dave

Just Google "brass cookware." What you'll find is that uncoated copper
and copper alloys are not recommended for very frequent use (I still
have some French copper omelet pans I've used for over 40 years and
I'm still kicking. Copper causes egg whites to foam and makes a
lighter omelet.)

But it doesn't sound like you're talking about cooking with them every
day. The issue, anyway, is primarily with pans that have a lot of
surface area exposure and that are used for cooking acidic foods.

As long as you're sure the rods are brass, and not berrylium copper or
some obscure bronze alloy, the above points apply.

Bon appétit.

--
Ed Huntress