8" + 10" + 12" Glass Lid

Steam really does collect on the glass and drip back into the pan instead of running down the sides, which keeps my stovetop cleaner. The 10-inch one handles a solid grip without wobbling when I’m shaking veggies around.

The 12-inch lid fits my pan perfectly and the tempered glass feels solid enough to survive my clumsy kitchen habits. It traps steam so well that my sauces stay at a gentle simmer without splattering everywhere.

The glass is thicker and heavier than the cheap ones I've had before, and that rim makes a tight seal so steam stays right in the pot. I've used the 12" on my carbon steel pan for braising and the lid doesn't rattle or slip, which feels solid.