Glass Lid

A: Six: 16, 18, 20, 24, 28 and 32cm. The size refers to the diameter it fits, so it should match the pan's stated diameter exactly.

A: Match the lid diameter to the pan diameter, not to the look of the fit. A 28cm pan takes the 28cm lid. A lid that is close but not correct will either sit inside the rim or rock on top of it.

A: So you can see what is happening without lifting it. Every time a lid comes off, heat and steam escape and the process resets slightly, which matters most in slow or delicate cooking.

A: It traps steam and heat. Food cooks faster, stays moister and reduces less. That is what you want for steaming or braising, and what you do not want when you are trying to reduce a sauce or crisp a surface.

A: Diameter is the primary requirement. Check the individual product listing where a pan has an unusual rim or shape, such as a roasting dish, since those may take a dedicated lid.

A: A glass lid has different limits from the pan it sits on. Check the product instructions before putting a glass lid in an oven, and do not assume it shares the pan's tolerance.

A: Yes. Covered, a pan reaches temperature sooner and holds it with less input, because the heat is not escaping as steam. On a long cook that is a real difference.

A: The range is dishwasher safe. Store lids flat or in a rack rather than stacked under heavy pans, since the vulnerable part of a glass lid is the rim.

A: Not usually. Kitchens tend to share lids across pans of the same diameter, so the practical question is how many pans of each size you own rather than how many pans in total.

A: The one matching the pan you cover most often, which for most kitchens is the everyday frying or saute pan at 24cm or 28cm.