Flat Food-Grade Stainless Steel Skewer 550×14×2 mm

A flat skewer for controlled turning over the coals

This food-grade stainless steel skewer is intended for cooking meat, fish, and vegetables on a brazier. Its 14 mm flat blade provides a broader contact area than a thin round rod. As a result, threaded pieces are less likely to spin independently around the metal: they can be turned with the skewer and presented to the coals one side at a time. The 2 mm blade thickness corresponds to the construction of a classic all-metal barbecue skewer.

Dimensions and construction

• Material: food-grade stainless steel.
• Overall length: 550 mm (55 cm).
• Working length: 400 mm (40 cm).
• Blade width: 14 mm.
• Metal thickness: 2 mm.

The working section is a flat blade with a pointed end that assists with threading prepared ingredients. A twisted transition follows the blade, while a loop-shaped metal handle without a wooden grip completes the construction. The handle provides a place to hold and turn the skewer, and its loop can be used for hanging during storage. The principal parts form an all-metal design, so the handle should be treated as a section that may become hot while the skewer is in use.

Matching the skewer to a brazier

Selection should account for both the 55 cm overall length and the 40 cm working section. Measure the distance between the supporting edges of the firebox and determine how much of the blade will sit directly above the charcoal. The skewer needs to rest securely across both sides while its handle remains outside the main heat zone. Working length describes the space available for ingredients more accurately than the full end-to-end measurement. The shape of the supporting slots or edges also matters: they should accept a 14 mm flat blade without preventing it from being turned.

Use and routine care

Cut ingredients into pieces of broadly similar size and thread them without compressing them too tightly. Small gaps between portions leave room for hot air to pass. Avoid filling the blade all the way to the twisted transition or loading it with excessively heavy pieces. The pointed tip requires careful handling. Use a dry heat-resistant glove or a suitable kitchen utensil when turning the heated metal handle.

Allow the skewer to cool after cooking, then remove food residue with warm water and a soft sponge. For persistent residue, soak it for 10–15 minutes with a mild detergent before rinsing thoroughly. Wipe the metal dry and keep it in a dry storage area. This care routine cleans the working surface without unnecessarily exposing it to stiff brushes or coarse abrasives. The loop handle also provides a practical hanging point when the skewer is stored between uses.