Air Fryer Roast Potatoes
Crisp air fryer roast potatoes with rosemary and garlic.
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
Stoofvlees met Friet (Belgian Beef Stew with Chips)
Belgian beef stew with dark beer, served with chips
Brazilian Rice and Beans
Rice with creamy black beans, lime and coriander
Pasta alla Genovese (Onion-Braised Beef Pasta)
Spaghetti with onion-braised beef sauce and Parmesan
Kartoffelsalat (German Potato Salad with Mustard Dressing)
German potato salad with vinegar, mustard and parsley
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
American-Style Beef Stroganoff (Creamy Mushroom Sauce)
Beef and mushrooms in a creamy sour cream sauce over noodles
Air Fryer Chicken Alfredo Bake
Chicken Alfredo pasta bake with mozzarella and Parmesan, air-fried until golden.
Pabellón Criollo (Venezuelan National Dish)
Shredded beef with black beans, rice and sweet plantain.
Rigatoni all’Amatriciana (Rigatoni with Guanciale and Tomato)
Rigatoni with guanciale, tomato sauce and Pecorino Romano
Italian Lentil and Tuna Salad (Insalata di Lenticchie e Tonno)
Italian lentil and tuna salad with capers and lemon
Lamb Ragù with Orzo and Warm Spices
Orzo tossed with rich minced lamb ragù and warm spices
Cacio e Uova (Neapolitan Egg and Cheese Pasta)
Neapolitan pasta with egg, pecorino Romano and black pepper
Ghormeh Sabzi (Persian Herb and Lamb Stew)
Persian herb and lamb stew with kidney beans and dried lime
Cock-a-Leekie Soup (Scottish Chicken and Leek Soup)
Scottish chicken and leek soup finished with prunes
Cozze alla Tarantina (Mussels in Tomato and Garlic Sauce)
Mussels simmered in tomato and garlic sauce with chilli
Pasta alla Trapanese (Sicilian Tomato and Almond Pesto Pasta)
Sicilian pasta with tomato, almond and basil pesto
Spaghetti alle Cozze (Spaghetti with Mussels)
Spaghetti with mussels in garlic, white wine and parsley
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
No cook
Insalata Caprese con Burrata (Tomato and Burrata Salad)
Ripe tomatoes and burrata with basil, olive oil and balsamic
Medium
Sfiha (Open-Faced Lamb Pies)
Open-faced pies topped with lemony spiced minced lamb
Easy
Middle Eastern Salmon Bowl with Couscous and Tahini Dressing
Salmon bowl with couscous, salad and lemon tahini dressing
Medium
Patjuk (Korean Red Bean Porridge)
Korean red bean porridge with rice flour dumplings
Easy
Mexican Chicken Traybake with Sweet Potato and Chipotle Lime
Chicken traybake with sweet potato, chipotle lime and peppers
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.
