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Glass dome lid vs flat SS lid?

Enchantedcottage Aug 23, 2013 07:35 AM

I just replaced my 3 qt and 5 qt stock pots and love the new ones by Rosle.
But the new lids are flat stainless steel and my old covers are glass with SS handles and rims. The old lids fit the new stock pots perfectly. I will pass my old pots on to family so I could switch lids out. Do you have a preference, glass over metal? Why? Are there advantages to one or the other?


  1. Robin Joy Aug 27, 2013 11:23 PM

    Is stackability an issue?

    1. SWISSAIRE Aug 27, 2013 11:09 PM

      Hi Enchanted -

      Glad to hear that you enjoy your new 3 and 5 quart pots.

      Rösle has 3 models of pots and pans: The decades long-popular Teknika, a new Multi-material line, and the most recent being the " Helsinki model. "
      While some of the Teknika line were not induction compatible, all of the multi-material and Helsinki are induction compliant.

      The newest Helsinki line all have glass lids, with a very prominent flat thick handle. There is even a new Tangine out recently, in multi-material.

      All are very compatible with North American sized lids.

      We have most of the Teknika and Mult-material collection, with only one glass lid for a Pasta/Asparagus pot, of the entire lot. I reserve that glass lid for use with our 20 cm Sauteuse pan, but by habit I lift the lid on sauces, glass lid or not..

      Having none of the Helsinki group, I would appreciate any experience cooking with them, if that is what you now own.

      To answer your question, having primarily steel lids, we prefer those. They are heavy, seal well, clean well, and do not break if dropped ( unless it is on my slippered-toes early in the morning ).

      1. e
        ellabee Aug 25, 2013 08:37 AM

        Coming in late to this, but I like stainless lids a little bit better, because of the lighter weight: mine hang on small bungee cord 'rails' tacked onto the inside of cabinet doors.

        The one glass lid I have came with the pressure cooker set; it sits on a pot that it fits. I have to say it's grown on me; I like its fat, easily gripped plastic knob handle. But I'd still prefer stainless if given a choice

        1. e
          Enchantedcottage Aug 24, 2013 04:22 PM

          ...to go with the original metal lids. Just lighter and does not mess up the sets.

          2 Replies
          1. re: Enchantedcottage
            Chemicalkinetics Aug 24, 2013 08:53 PM

            Sound good. I don't have strong preference. Both are good.

            1. re: Chemicalkinetics
              DuffyH Aug 24, 2013 09:34 PM

              Like Chem, I don't have a strong preference. And like c oliver, in almost 12 years I've never had a glass lid break, nor had any crud build-up. They clean beautifully. As to steam build-up obscuring your view with glass, it's a little obscured, but I can still tell if my pasta sauce is bubbling too much. How this is worse than opaque metal I'm not sure, but it really bothers some people.

              Bottom line, whatever you like better will work. Both perform wonderfully. It's all about what makes you happy. :)

          2. e
            Enchantedcottage Aug 24, 2013 04:20 PM

            Thanks for all the input. I have just about decided to

            1. tim irvine Aug 24, 2013 02:33 PM

              I prefer SS but the reason is that my only pot with a domed glass lid is 10 qt multipot. The lids sits down inside the rim and seals well enough to sputter. So I use a steel or tin lined copper lid with it and no sputtering. BTW I got a WS flyer today and noticed a picture of a new AC all purpose lid. It did not appear, mercifully, to have a typical AC handle. Ooops...just checked ...it does have the classic AC handle. So sad.

              1. u
                unprofessional_chef Aug 24, 2013 07:48 AM

                I prefer stainless steel lids. SS is obvious more durable than glass. But for me they are easier to clean. Glass lids can get buildup in the seams where the glass meets the aluminum/steel lining. Over years that build up gets smelly and disgusting. I am also hesitant on using BonAmi on glass lids. Because some of it could get stuck in the crevice and eventually end up in your food.

                1 Reply
                1. re: unprofessional_chef
                  c oliver Aug 24, 2013 06:12 PM

                  I have glass and non-glass lids. Have never had a problem with cleaning the glass ones. Even the rice cooker which gets a LOT of crud. Regarding durability, I've never had a glass one break. Just one person's experience.

                2. d
                  dixiegal Aug 24, 2013 04:51 AM

                  I have used both. I prefer the lids that were on my very old SS pots. They were metal AND domed. I don't care for the flat lids, so I went with the glass ones so I could have domed lids. I like the glass ones better than I thought I would. I like the little hole for steam to escape.

                  1. s
                    Sirrith Aug 23, 2013 07:47 AM

                    No idea about advantages regarding performance, but I prefer glass so I can see whats going on inside.

                    4 Replies
                    1. re: Sirrith
                      kaleokahu Aug 23, 2013 10:13 AM

                      Hi, Sirrith:

                      The best I've been able to do with glass lids is to tell *that* there's something inside. Once they form condensation, I have to pull 'em off to see what's happening just like the opaque covers.

                      For the OP: Breakage risk aside, I think it comes down to aesthetics. This is strictly MY preference, but I don't like seeing an OEM cover separated from its pan--it's too hard or $$ to replace.


                      1. re: kaleokahu
                        Sirrith Aug 23, 2013 05:33 PM

                        I like to make sure my food hasn't escaped while my back was turned :D

                        1. re: Sirrith
                          kaleokahu Aug 23, 2013 05:58 PM

                          Hi, Sirrith:

                          Brilliant! We need cookware with hasps and locks.


                      2. re: Sirrith
                        sueatmo Aug 27, 2013 10:04 PM

                        Same here. But I use stainless lids too.

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