jacqui{JB} wrote:
> 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
>
>


Yes they are oven safe, but I don't think oven use is really all that
good for the handles. Covering with foil is a good idea.

Bob