AISI 430 Stainless Steel Skewer, 550×14×2 mm

This flat metal skewer is designed for cooking meat, poultry, vegetables, mushrooms, and other foods over charcoal. Its 55 cm overall length includes a 40 cm working section, providing a long straight area for food while keeping the handle outside the main cooking zone. The 14 mm wide blade helps hold threaded pieces in position as the skewer is turned. It is made from food-grade AISI 430 stainless steel, and the metal is 2 mm thick.

Designed for controlled turning over charcoal

The working section has a flat profile with a pointed tip. This shape supports orderly threading of portion-sized pieces and gives them a broad contact surface. Compared with a thin round rod, the 14 mm strip is less likely to rotate freely inside softer ingredients, making it easier to turn the full portion together. That is useful when alternating meat with onion rings, bell pepper, courgette, or whole mushrooms.

A twisted section connects the straight blade to the metal handle. It separates the food-bearing area from the grip and provides a clear reference for the blade’s position while turning. The bent handle helps the cook control the angle of the flat strip and expose each side of the food to the heat in sequence. The all-metal construction contains no wooden handle scales that would require separate care, making the skewer straightforward to include in an outdoor cooking kit.

Confirmed dimensions and material

• Overall length: 55 cm. Compare this measurement with the outside dimensions and support points of the intended brazier.
• Working length: 40 cm. This is the section intended to carry food above the charcoal.
• Blade width: 14 mm. The broad flat strip supports food and gives the cook better control while turning it.
• Metal thickness: 2 mm. This dimension creates a firm flat profile without making the skewer unnecessarily bulky.
• Material: food-grade AISI 430 stainless steel. It is suitable for reusable cooking utensils when cleaned, dried, and stored correctly.

Matching the skewer to a brazier

The useful span between the brazier walls matters as much as the skewer’s overall length. The 40 cm working section should cover the inner width of the cooking area while leaving enough support at both edges. The handle must also remain accessible for turning. If the brazier has positioning slots, check that they accept a 14 mm flat strip and allow the skewer to rest at the required angle.

Choose the quantity and size of the ingredients so that the full portion remains above the active charcoal area and does not extend onto the twisted section. Small gaps between pieces allow heat to reach their side surfaces more freely and make the load easier to turn without displacement. The flat blade works particularly well for portioned kebab ingredients, mixed vegetable skewers, and mushrooms, but the food should not be compressed into one tightly packed block.

Use, cleaning, and storage

Wash the skewer before its first use and dry it completely. Food residue is easier to remove when it is not left on the metal for a long period after cooking. If necessary, soak the working section briefly in warm water and clean it with a soft sponge. Harsh abrasives are best avoided because they can leave visible scratches on the surface. Wipe the skewer dry after washing and keep it in a dry storage area.

The metal handle may become hot while the skewer is positioned over charcoal. Use suitable heat-resistant hand protection when turning or removing it, and never grasp heated metal with an unprotected hand. This 550×14×2 mm skewer is a practical match when its 40 cm working length fits the brazier and its flat profile suits the ingredients and cooking method you intend to use.