Richard M. Kennedy wrote:
> I just bought a cast iron skillet because of its suitability for
> recipes in which the covered skillet goes directly from the stove top
> into the oven.

Good idea. They're also great for fried chicken and a lot of other
things that want a pan that holds heat well.
>
> Has anyone used both iron and glass lids for such recipes and
> actually seen a substantial difference in cooking performance?

I've used both and have not seen a difference. If it were a dutch oven
and you wanted to invert the lid and put coals in it, then you'd want
iron.

> [snip]...might, for instance, the iron lid radiate more heat than
> glass, thus promoting significantly greater browning of the top of
> the food?

I don't think browning the top is a function of the lid. Either you've
browned all sides by turning the contents, or you leave the lid off to
let the oven heat brown the top.

> Or in maintaining moisture, might how close the lid fits to the
> skillet ... be more important than what the lid is made out of?

Yes, that sounds right to me.
>
> [snip]
> What range of oven temperatures do most covered-skillet oven recipes
> fall in? What is highest oven temperature likely to be called for in
> a recipe with the lid on?
>
Dunno, but it's unlikely to matter to the question at hand. The
"glass" lids are tempered (don't know if that's an accurate word) to
handle significant heat.

> I notice utensils are turning up in stores now with silicon handles
> and knobs that are claimed to be oven-safe. [snip]

Sorry, I know even less about silicon than about iron.

-aem