Citrus Octopus Salad
Chilled octopus salad with orange, lemon and parsley
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
Pasta alla Genovese (Onion-Braised Beef Pasta)
Spaghetti with onion-braised beef sauce and Parmesan
Pasta alla Boscaiola (Creamy Mushroom and Pancetta Pasta)
Pasta with creamy mushrooms, pancetta, white wine and Parmesan
Feijoada de Marisco (Portuguese Seafood and White Bean Stew)
Seafood and white bean stew in a tomato and wine broth
Quick Thai Curry Ramen
Thai curry ramen with coconut milk, pak choi and lime
Air Fryer Roast Potatoes
Crisp air fryer roast potatoes with rosemary and garlic.
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
Fettuccine al Tartufo Nero (Black Truffle Fettuccine)
Fettuccine in butter and Parmesan, finished with black truffle
Spaghetti alla Carbonara (Roman Pasta with Guanciale and Pecorino)
Roman spaghetti with guanciale, eggs, Pecorino and black pepper
Chinese New Year Dumplings (Pork and Chinese Cabbage)
Boiled dumplings with pork and Chinese cabbage filling
Hui Guo Rou (Twice-Cooked Pork Belly Stir-Fry)
Twice-cooked pork belly stir-fried with leeks and doubanjiang
Kopytka (Polish Potato Dumplings) with Browned Butter
Polish potato dumplings tossed in browned butter and parsley
Kluski Śląskie (Silesian Potato Dumplings)
Soft Silesian potato dumplings simmered until tender
Mosselen Natuur (Steamed Mussels with White Wine)
Mussels steamed with white wine, leeks and celery
Bolinhos de Bacalhau (Salt Cod and Potato Fritters)
Crisp salt cod and potato fritters with parsley and lemon
Warm Stamppot Andijvie (Dutch Mashed Potatoes with Endive)
Warm Dutch potato and endive mash with mustard
Zuurkoolschotel Met Rookworst (Dutch Sauerkraut Casserole with Smoked Sausage)
Mashed potato casserole with sauerkraut and smoked sausage
Pasta Bowl Mediterranea with Tomatoes, Olives and Mozzarella
Spaghetti with tomatoes, olives, mozzarella and basil
Ensaladilla Rusa (Spanish Potato Salad with Tuna)
Chilled Spanish potato salad with tuna, peas and mayonnaise
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.
Simmer
Zabaglione con Fragole (Marsala Custard with Strawberries)
Warm Marsala custard served over fresh strawberries
Bake
Classic Chicken Pot Pie
Chicken and vegetable pie with shortcrust pastry
Pan fry
Côte de Veau à la Crème (Veal Chops with Mushroom Cream Sauce)
Veal chops with creamy mushroom sauce
No cook
Caprese-Style Tomato and Burrata Salad with Basil
Tomato and burrata salad with basil, olive oil and balsamic
Easy
Gochujang Roasted Chicken Traybake
Gochujang chicken traybake with sweet potato, broccoli and sesame
Easy
Cacik (Turkish Yoghurt and Cucumber Dip)
Chilled Turkish yoghurt and cucumber dip with dill and garlic
Advanced
Lanzhou Beef Noodles (Hand-Pulled Noodle Soup)
Lanzhou beef broth with hand-pulled noodles, beef and chilli oil
Medium
Mexican-Inspired Bibimbap Bowl with Spiced Beef and Fried Egg
Rice bowl with spiced beef, black beans, avocado and fried egg
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.
