On Fri, 5 Feb 2016 11:35:22 +1100, DavidW > wrote:

>My main reason is that metal lids are indestructible. You can treat them
>roughly, whereas you need to be careful with a glass lid. Drop it just once and
>I'll have a useless saucepan I can't cover. Metal lids are also lighter.

My main problem with the glass lids with a metal band around the edge is
fat and water can get between the glass and metal. Then when you think you
have cleaned it, what was trapped leaks out.

I like 100% glass lids, as sold with Pyrex casserole dishes.

Don. www.donwiss.com (e-mail link at home page bottom).