Maybe this is a silly question, but I've recently been looking around for a nonstick "everyday" type pan. I've settled on the design of the classic saute pan(straight sides, fairly deep). The one the looks most interesting to me is the T-Fal "Signature" 10-inch anodized saute pan. T-Fal pans have glass lids, which is ok with me, but they also have a small steam hole in them. Now, why would anyone want to add steam to the oven, or to an already-hot kitchen?? Or, is the amount of steam released so small that it can be ignored? I'm asking because I've never used a pan that has this type of lid.......any suggestions, comments etc? Thanks in advance.