When homebrewing an English Stout, can I use a glass carboy for the initial fermentation?

I’ve looked to various resources and seen different answers. Some instructions say the glass carboy is for the secondary fermentation (racking), however, with a stout, I don’t think I’m going to do a secondary fermentation. I have an autosiphon, so transferring isn’t an issue. I’m worried about the pressure from the active ferment, and the possibility of a glass shrapnel bomb in my basement if my co2 valve gets blocked. Any ideas/experiences to share? Thanks.