We use glass for square and rectangular bakware to cook cakes, dinner, etc.
Stovetop cookware we use all stainless steel, cast iron or glass.
My favourites? Cast iron! (I have Lodge because I like that it's preseasoned, but really I get what I can cheaply) So far just stovetop...I'm saving for a muffin pan though.
Of course, they don't have stay cool handles, but I made little 'sleeves' that I can slide onto the handle so I can pick the pan up without burning my hands. I basically took an old potholder I was retiring and sewed it in the shape of the handle so it'd just slide on and leave it there unless it's getting laundered.
For clear lids you could use glass for the stovetop or ceramic/stoneware for in the oven. We have typical ceramic type casserole dishes with clear lids that we use. They're okay, I just don't like dealing with lids that have knobs on the top, makes them tougher to store.