Neua Pad Nam Man Hoi (Beef in Oyster Sauce)
Thai beef stir-fry coated in oyster sauce and light soy
What to look for in a colander
Start with stability. A wide base or feet help the colander sit securely in the sink, especially when it is heavy with pasta or potatoes. Hole size is the next decision: larger perforations drain quickly but can lose small shapes and grains; finer holes are more versatile but can drain more slowly. Material changes how it behaves. Metal handles heat well but can get hot; plastic stays cooler to touch but can warp if it meets very hot cookware. A colander with comfortable handles is easier to lift and shake dry, which is often what a recipe is really asking you to do.
Top picks in Colander
Brazilian Rice and Beans
Rice with creamy black beans, lime and coriander
Tortelloni al Burro e Salvia (Pasta with Butter and Sage)
Tortelloni tossed with butter, sage and Parmesan
Citrus Octopus Salad
Chilled octopus salad with orange, lemon and parsley
Salade Niçoise Végétarienne (Vegetarian Niçoise-Style Salad)
Niçoise-style salad with potatoes, eggs, tomatoes and olives
Feijoada à Portuguesa (Portuguese Bean Stew with Pork and Chorizo)
Portuguese white bean stew with pork belly, chorizo and bacon
Common draining mistakes (and why they matter)
The biggest mistake is pouring without a plan. Make sure the sink is clear, the colander is positioned securely, and you have a safe grip on the pot before you lift. Another common issue is over-rinsing. Some foods are meant to keep surface starch (for example, pasta when you want sauce to cling), while others benefit from rinsing to cool or to remove excess starch. Finally, leaving food sitting in the colander can trap steam and moisture, leading to sogginess. A quick shake and prompt return to the pot or bowl keeps texture more intentional.
All recipes in Colander
Horta Vrasta (Greek Boiled Greens with Olive Oil and Lemon)
Boiled greens with olive oil, lemon and sea salt
Bacalhau com Grão Bowl (Cod with Chickpeas and Potatoes)
Poached cod with chickpeas, potatoes and spinach
Bacalhau Cakes (Portuguese Salt Cod Fritters)
Crisp salt cod and potato cakes served with lemon
Bacalhau à Gomes de Sá (Portuguese Salt Cod Casserole)
Portuguese salt cod bake with potatoes, eggs and olives
Stoofperen (Dutch Spiced Stewed Pears in Red Wine)
Pears stewed in red wine with cinnamon and cloves
Spaghetti alla Puttanesca (Tomato, Olive and Anchovy Pasta)
Spaghetti in tomato sauce with olives, anchovies and capers
Brandade de Morue Nîmoise (Salt Cod and Olive Oil Purée)
Salt cod and potato purée with olive oil and garlic
Tuna Casserole (Baked Pasta with Mushrooms and Breadcrumbs)
Baked tuna pasta casserole with mushrooms and crisp breadcrumbs
Egg Curry with Steamed Rice
Hard-boiled eggs in spiced tomato masala with basmati rice
Tagliatelle al Ragù di Cinghiale (Tagliatelle with Wild Boar Ragù)
Tagliatelle with slow-simmered wild boar ragù
Pasta con Vongole in Bianco (Spaghetti with Clams in White Wine)
Spaghetti with clams in white wine, garlic and parsley
Zucchine alla Scapece (Fried Courgettes with Mint and Vinegar)
Fried courgettes dressed with mint, garlic and vinegar
Hot water and steam: keep it controlled
Draining boiling water is one of the moments in cooking where accidents happen quickly. Pour away from your body, keep children and pets out of the kitchen path, and be mindful of steam rising as the water hits the sink. If you are unsure about lifting a heavy pot, consider removing some water with a ladle first, or using a pot insert designed for draining. The goal is steady, controlled movement rather than speed.
Where to look next
Cooking method pairs naturally with a colander because draining and rinsing are often part of the technique, not just a final step. Difficulty can also be useful: some recipes rely on confident handling of hot, heavy cookware, while others keep draining simple and low-risk.
Roast
Veau Orloff (Roasted Veal with Mushroom and Onion Stuffing)
Roast veal layered with mushroom and onion stuffing
No cook
Italian Cured Meat and Cheese Board (Tagliere di Salumi e Formaggi Misti)
Italian board of cured meats, cheeses, olives and bread
Sauté
Slow-Cooked Oxtail Stew
Slow-cooked oxtail stew with red wine
Marinated
Rheinischer Sauerbraten with Red Cabbage and Potato Dumplings
Marinated beef pot roast with red cabbage and potato dumplings
Medium
Nikujaga (Beef and Potato Stew)
Japanese beef stew with potatoes and onion in a savoury broth
Easy
Vietnamese Green Mango Salad with Peanuts
Green mango salad with herbs, chilli and peanuts
Advanced
Lanzhou Beef Noodles (Hand-Pulled Noodle Soup)
Lanzhou beef broth with hand-pulled noodles, beef and chilli oil
Easy
Modern Ramen Salad with Sesame Soy Dressing
Chilled ramen salad with cucumber, carrot and edamame
Frequently asked questions
Do I need a colander if I have a sieve?
A sieve can drain small items well, but a colander is designed for volume and speed, especially for pasta and larger vegetables. Many kitchens use both for different scales of draining.
Should I rinse pasta after draining?
It depends on the recipe. Rinsing cools pasta and removes surface starch, which can be useful for pasta salads. For hot pasta with sauce, not rinsing often helps the sauce cling.
Why does my food stay watery after draining?
It may need a shake to shed trapped water, or the holes may be too fine for the volume you are draining. Letting food sit can also trap steam, which condenses back into water.
What is a colander best for besides pasta?
Washing leafy greens, draining blanched vegetables, rinsing beans, and cooling foods under running water are all common uses. The key is letting water move freely while keeping the food contained.
Is metal or plastic better?
Metal is durable and handles heat well, but can become hot to touch. Plastic is lighter and cooler to handle, but can warp with very hot liquids. Choose based on how you drain most often.
How do I stop small grains falling through?
Use a fine-mesh strainer or a colander with smaller perforations. For very small grains, lining a colander with muslin can work, but it slows draining.
Let the recipe guide the choice
If you mostly drain pasta and potatoes, prioritise a stable, fast-draining colander with comfortable handles. If you often rinse grains or small shapes, finer holes or a mesh strainer will make the work cleaner and less frustrating.
