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.
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?
If it's old Bakelite it probably is reasonable oven safe at 325, but you aren't doing the Bakelite any favors; the more you use it at high temperatures the more brittle it becomes.
Note that Bakelite doesn't melt, it just becomes brittle and gives off nasty phenol vapors. But if it's old Bakelite, much of the phenol has probably been baked out already.
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
Bakelite is s thermoset plastic, so it wont melt. But it does char, and you're well into charring temps there. I wouldnt.
You'll notice it claims 2 hrs at 160 deg C and 5000 hrs at 140 deg C. I'm not sure if these cumulative, or not. Either way, I'm sure 350 deg F is too hot for any time. You'll know when you've gotten Bakelite too hot. It stinks to high heaven.
"jacqui{JB}" <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
Can anyone tell me if the handles are oven-safe?
Thanks for the input, folks. I'm going to pass; I'm rather fond of this pot and I'd hate to damage it. Too bad the spousal unit immediately vetoed my solution: to go forth and purchase a Le Creuset covered casserole in approximately the same dimensions. I suppose I'll have to make do with something less expensi ... err, exotic. 🙂
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.
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
Could you remove the handles, them re-attach them when the dish is baked? I've found handles loosen over the years and I have to tighten them down every once in a while.
