I do this to the point of preferring certain brands of things like pasta sauce and salad dressing because they use continuous thread lids (Mason jar style) instead of lug lids. (The sauce company disclaims against reusing their jars for canning, but I do it anyway and haven’t had a problem yet.)
I like standardizing on one specific lid type so that I can just throw them in a pile instead of having to keep lids matched with jars, and so that I can use various Mason jar-compatible accessories (e.g. a fermentation lid, an attachment for my vacuum sealer etc.) with them.