Pasta alla Boscaiola (Creamy Mushroom and Pancetta Pasta)
Pasta with creamy mushrooms, pancetta, white wine and Parmesan
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
Pilav (Turkish Rice Pilaf with Vermicelli)
Turkish rice pilaf with toasted vermicelli cooked in chicken stock
Pappardelle al Cinghiale (Pappardelle with Wild Boar Ragù)
Pappardelle with slow-simmered wild boar ragù and pecorino
Stoofvlees met Friet (Belgian Beef Stew with Chips)
Belgian beef stew with dark beer, served with chips
Salade de Lentilles du Puy (French Lentil Salad with Mustard Dressing)
Warm French lentil salad with mustard dressing, shallot and parsley
Frittata di Patate (Potato, Onion and Parmesan Frittata)
Potato frittata with onion and parmesan
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
Cocido Madrileño (Madrid Chickpea Stew with Beef, Pork and Chorizo)
Madrid chickpea stew with beef, pork belly and chorizo
Scotch Broth Soup
Hearty Scotch broth with lamb, barley, split peas and vegetables
Fish and Chips (Beer-Battered Fish with Chunky Chips)
Beer-battered white fish served with chunky chips
Smoked Trout Salad with Potatoes and Horseradish Dressing
Smoked trout salad with baby potatoes and horseradish dressing
Labskaus (Beetroot and Corned Beef Hash)
Northern German potato hash with corned beef and beetroot
Stamppot Boerenkool met Rookworst (Dutch Kale and Potato Mash)
Potato and kale mash topped with smoked sausage
Labskaus (Corned Beef and Potato Hash with Beetroot and Fried Egg)
Corned beef, potato and beetroot hash topped with a fried egg
Pork and Leek Sausages with Colcannon
Pork and leek sausages with creamy colcannon
Macaroni Salad with Ham
Creamy macaroni salad with ham and celery
Broad Bean, Pecorino and Mint Salad (Insalata di Fave e Pecorino)
Broad bean salad with pecorino, mint, lemon and olive oil
Pasta con Pesto di Pistacchi e Ricotta (Pistachio Pesto Pasta)
Pasta with creamy ricotta and pistachio pesto
Brandade de Morue Gratinée (Salt Cod and Potato Gratin)
Salt cod and potato brandade baked with a golden breadcrumb topping
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
Bake
Hackbraten (German Meatloaf with Mustard Crust)
Beef and pork meatloaf with mustard crust and pan-juice gravy
One pot
Arroz con Pollo (Colombian-Style Rice with Chicken)
One-pot rice with chicken thighs, vegetables and spices
Medium
Nikujaga (Beef and Potato Stew)
Japanese beef stew with potatoes and onion in a savoury broth
Medium
Gorditas de Picadillo (Stuffed Masa Cakes with Minced Beef)
Griddled masa cakes stuffed with minced beef picadillo and potato
Medium
Duck Confit with Sarladaise Potatoes
Crisp duck confit with duck fat potatoes, garlic and parsley
Medium
Sarde a Beccafico (Sicilian Stuffed Sardines)
Baked stuffed sardines with pine nuts and raisins
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.
