Glass Lids

[Shel_B]

This morning I was boiling some water and was thinking about how convenient the glass lid on my 1-quart saucepan is. I use that pan 95% of the time for boiling water, heating a can of something, or rewarming an item from the fridge. It's nice to be able to easily see how the process is coming along, especially since I'm often doing something else at the time, like chopping vegetables or cleaning the counter ...

Some people have objections to glass lids, although I've not had a single problem or objection with the lids for the two pots that I do have. Both are small and used only for simple stove top work.

So, who likes, and who dislikes, glass lids, and why?

Interested in hearing your comments, Thanks!

Edited June 23, 2011 by Shel_B (log)

[Anna N]

I love glass lids and have one for most of my pans. The only time I prefer not to have a glass lid is on my LeCreuset dutch oven. On that I like the heavy lid that I know makes a great seal for a slow braise.

[Panaderia Canadiense]

I love 'em. All of my stainless steel saucepans and my small s/s frypan have tempered glass lids, as does my small s/s steamer pot. I've even thrown these pots into the oven with the lids on with no issues. Come to think of it, my big ceramic casserole dishes have tempered glass lids as well.

I really like being able to see what's going on in my pots and pans, and particularly with the steamer it's invaluable to see the colour of the veg without letting all the steam out - that way I get perfectly cooked but not mooshy veggies every single time.

Why do people object to glass lids?

[judiu]

I love mine on my little sauce pan, my 'dutch oven' (actually, it's a stew pot)which also fits my large frying pan. I can see whats going on in the pan, and the have a small vent hole to prevent boilovers. I used to gage boiling water by the sound of the boilover hitting the electric stove element!

[andiesenji]

I am also a fan of glass lids. In fact, I have repurposed some old glass lids that conveniently fit my older Calphalon, AllClad &etc., skillets and pots because I do like to see what's going on inside, without having to lift the lid.

This is especially important with something that can go from underdone to way too done in seconds. Catching it at the perfect instant is much easier with the glass lid.

[heidih]

Another fan of glass lids here for all the reasons stated above. What are the objections?

[dcarch]

Not I. I don't like glass lids.

They are heavy, breakable and you must keep them spotless all the time.

Most of the time they are steamed up and you have to lift them up to see what's going on anyway.

dcarch

[andiesenji]

Uhhhh. If you wipe the inner surface of a glass lid with a thin film of oil, it won't fog up. The steam that condenses on the lid will immediately run off to the sides.

[minas6907]

Sorry to say, but I'm also with dcarch, mostly for the reason that they are breakable. I think it may just be from previously working in a commercial kitchen, I really hate any cook ware that is glass, I'm terrified of dropping it, especially those large heavy pyrex pans, cant stand those.

[Norm Matthews]

I like glass lids. Heck I like glass in general. I think in 35 years I may have broken one lid. Not only glass lids but I have a Pyrex collection of a glass coffeemakers, teapot, and a double boiler. I even prefer glass for refrigerator storage.

[Panaderia Canadiense]

Ah, but Pyrex is a whole other ballgame! I've dropped Pyrex casseroles and they just bounce off the tiles - I love it, but the stuff is very expensive down here, so I'm slowly building up my sets again.

[Norm Matthews]

When I spoke of glass lids, I was referring to regular glass. But the Pyrex (and Silex) I picked up at antique and thrift stores and didn't get them if they were not reasonably priced and in very good condition.

[ScoopKW]

I keep waiting for that engineer from Star Trek IV to bring some transparent aluminum to market. Hell, he's had almost 20 years. What's the deal? Scotty GAVE him the formula.

(Half of my lids are glass. The rest are copper and cast iron.)

[TomatoMustard]

i use glass lids whenever i'm doing stovetop applications - never in the oven.

[Paul Bacino]

All the corning ware ..I inherited from my grandmother has glass lids.. It a nostalgia thing and they work fine on the stove top and in the oven!!

Paul

[Mjx]

I like glass lids (and cookware) conceptually, but I worry they'd be smashed in no time--unpleasant experiences having taught me that, in general, in the kitchen, when something starts to head for the floor, it's best to let it fall (think hot, sharp)--so I avoid them.

[ruthcooks]

My daughter had some and one exploded. I've heard of other people's doing the same. No thanks, at least not on metal pans.