What is a Branding Iron?

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  • Written By: S. Mithra
  • Edited By: L. S. Wynn
  • Last Modified Date: 16 November 2019
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Originally, the branding iron made famous by cowboys of the Wild West marked cattle with symbols to claim ownership. The cattle that had free range to graze during the season could always be gathered without any dispute over their owner. In recent years, the branding iron has been applied to woodwork, leather, and barbecue meat by hobbyists and chefs alike. In this application, the branding signifies pride and craftsmanship, not just ownership.

In the old days, cattle ranchers registered their family's brand with the government. These heavy metal pieces, made from iron or steel, had handles long enough to remain cool to the touch. It was Ancient Egyptians and Greeks who discovered how to heat metal to a temperature hot enough to destroy hair follicles without burning the skin of their grazing animals. The bald section left a symbol to identify who owned the animal. Technology has improved such that cattle ranchers can use freeze brands. They are so cold, they destroy the cells that produce pigment. Rather than a bald patch, they leave pure white hair.


A woodworker might brand his furniture with his name or company's logo the way a painter signs initials. Those who shape leather into belts, bags, or even saddles, would similarly singe their unique symbol on an item to last a lifetime. These hobbyists use a gas or electric powered branding iron made of a conductive metal like copper, brass or bronze. The branding end is a flat metal piece carved with the design, resembling a rubber stamp. This end is attached to an insulated handle. The iron could be held to a torch flame or hot coals until heated enough to slightly scorch wood or blacken leather. Other irons plug into an electrical socket and slowly warm up to a temperature that will brand the surface.

Branding irons make popular gifts. Although almost any line design can be used to customize an iron, monograms and logos are popular. Since there is already an open fire at a barbecue, the irons have been adapted to be used by enthusiastic grill masters to sear their name on a thick steak or plump hamburger. Even restaurants famous for their open grills serve meat with their literal seal of approval.


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