I just ordered a new 6 qt stockpot (that I use for soups and stews) and it came with a metal lid. All the stockpots I owned before had glass lids with a small vent hole to release some steam.
An obvious advantage of glass lids is that you can see the food being cooked and monitor the level of boiling. Are there any advantages of metal lids? E.g. do they keep more heat inside if you keep it on vs letting heat out?
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