Got this trio for 700 USD; stainless lined, cast iron handles, flared rims, Bourgeat 20,24,28 stamps at the bottom and was told they were originally bought at WS 30 years ago. How did I do?

Any tips for maintaining the handles? I'm familiar with cast iron maintenance but it almost seems silly to stick the whole thing in the oven just for the handles.

Description: "Rare find four piece hand pounded vintage copper cookware with original lollipop lids they are not stamped, but they are classic French Borgeat T riveted handle trademark"

Could anyone identify these pieces for me as well as reccommend for or against purchasing them?

I received this Ruffoni pan as a gift, pre-Covid times. I loved the craftsmanship but I didn’t really know how to use it and it faded into the back of my cabinet while my cast iron took centre stage. During some declutterring I’ve come at a cross roads… do I pass this on to someone else or is there a way I can “restore” it and attempt to use it? Is it too far gone?