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Cookware 30

A pan-lids question that has been bugging me; anyone know the answer?

dessert_diva | Dec 23, 201010:59 AM

I bet someone here knows the logical reason (assuming there is one) for this. :-)

Okay: I love having a clear (tempered glass) lid on my pots and pan. I like to be able to monitor what's going on in the pot without having to constantly lift-and-check. My cookware is a mixture of Scanpan Classic (titanium/nonstick surface/glass lids) and various 18/10 stainless brands, some of which have lids and some do not. Some of those lids are stainless, others are glass.

Of the SS cookware, the least expensive (Farberware) is the only brand that has glass lids. The more expensive (Scanpan Steel, Henckels, Emerilware) lines have stainless lids. I see that the high-end stainless brands (AllClad, Calphalon, Demeyere, etc) all have stainless lids.

So here's my question: Is there a FUNCTIONAL (techie) reason that stainless cookware SHOULD have a SS, rather than a tempered glass, lid? If so, what is it? If a SS lid is "better" (in terms of how things cook in said pan or pot) than a glass one, then how and why?

If there's no functional difference, then is it simply a matter of marketplace-trendy appearance, or (cynic that I am, LOL) do manufacturers feel that a SS lid is more likely to support a higher pricepoint for the pan than a glass lid would?

IMHO it's annoying that the range of good SS cookware with glass lids is so limited. But as everyone knows I'm a PITA about handles and lids. ;)

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