Hot Irons
Irons should be constructed with materials that will hold heat well. A good quality steel or stainless steel is the best. Stainless steel can withstand extreme heat without burning up. Copper is not recommended.

The steel used should be good quality and heavy enough to hold the heat. For cattle the metal should be 2" (50 mm) by 1/2" (12 mm). The face of the branding surface should be worked down to 3/8" (10 mm) in width. A 3/8" (10 mm) ready rod is ideal when welded to the face of the iron.

If two or more pieces of metal join on the face of the iron, a notch at least 3/8" (10 mm) wide and 3/8" (10 mm) deep should be cut away at the join to allow heat to escape. This will lessen the chance of blotching at that spot.

Sharp edges on all branding iron faces should be ground or filed off. A thin or burned up iron should not be used as it will cut into the hide and leave a narrow scar that will cover easily with hair.

It is recommended that each iron have only one character. If two or more characters are on one handle, there is a chance that the characters will heat and burn unevenly. As well this multi-character iron will tend to slip and leave a poor brand.

Electric Irons
The use of electric irons is becoming more common. It is essential that the use of extension cords be kept to a minimum for the irons to work effectively. It is recommended that there be no more than two characters on a single handle in order to meet the size requirements.