I'm making braised short ribs for one of our holiday dinners. I'd like to
cook them in a vintage pot which appears to have Bakelite handles. The
pot's easily 40 years old; the dish is long-cooking at around 325F.

Can anyone tell me if the handles are oven-safe? I'm more than happy to
wrap the handles with foil, if that would have any heat-reflecting effect.
I'm not finding any answers through Dogpile or AskJeeves (I'm probably not
asking the right question), although modern "Bakelite" (or what they're
claiming is Bakelite -- after further reading, I have my doubts) appears to
be safe to 350F.

Thoughts?
-j