"Dave, I can't do that" on Fri, 13 Jan 2012
15:51:13 -0800 (PST) typed in rec.crafts.metalworking the following:
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.

Check the MSDS for brass, and specifically for the type brass you
have. As in "Besides copper and tine - what does it have in it?"

That said, there is a silver colored "wash" (tin?) I recall
watching the copper smiths apply to the cooking surfaces of the pots
and pans they were making. You might look that up and just apply a
coating of that to the rods where the food will make contact. (Start
from the pointy end where you skewer it.)
--
pyotr
Go not to the Net for answers, for it will tell you Yes and no. And
you are a bloody fool, only an ignorant cretin would even ask the
question, forty two, 47, the second door, and how many blonde lawyers
does it take to change a lightbulb.