I mean a lid that fits snug in the pan it’s designed for. Unless you’re cooking at insane temperatures, most steam will hit the lid and then condense and fall back into the food. The tight lid is to help prevent liquid from being lost during braising or boiling. If you only want to use the lid to reduce splatter, then a snug fit is not important.

I apologize for my inaccuracy when describing the “tightness” of the lid. Sometimes I get caught up in jargon that is common amongst veteran cooks.