Very nice to know that it is safe to eat from, because that is why I got it. I think it's BEAUTIFUL, and seriously, this thing must weigh at least 10 pounds. No joke. So the "keeping meat hot" theory makes a lot of sense: lots of thick metal to retain that heat.
Any idea how old it might be? I do a search for "brass plated iron" and come up with very little.
Also, why coat something with brass, rather than tin? I don't see brass as a plating very much these days except in cheap little modern day bracelets, watches and other accessories. I have NEVER before seen it on heavy cast-iron, but here it is! I am hoping someone will read those questions and have an answer that might include a date or location. As in "Oh, you have brass-plated cast iron? Well they were doing that in the XXXX region of XXXX during the late XXth century."
In this forum, you never know. There is a wide knowledge base here.