Käsespätzle (Cheesy Egg Noodles with Fried Onions)
Cheesy spätzle noodles layered with Gruyère and fried onions
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
Quick Thai Curry Ramen
Thai curry ramen with coconut milk, pak choi and lime
Stoofvlees met Friet (Belgian Beef Stew with Chips)
Belgian beef stew with dark beer, served with chips
Air Fryer Roast Potatoes
Crisp air fryer roast potatoes with rosemary and garlic.
Pasta al Limone (Creamy Lemon Pasta)
Spaghetti with creamy lemon sauce, Parmesan and black pepper
Citrus Octopus Salad
Chilled octopus salad with orange, lemon and parsley
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
Japanese Veggie Bento Bowl with Miso Aubergine
Sushi rice bowl with miso aubergine, edamame and pickles
Modern Ramen Salad with Sesame Soy Dressing
Chilled ramen salad with cucumber, carrot and edamame
Gomoku Udon (Udon with Mixed Toppings)
Udon noodle soup with mixed vegetables and softly set egg
Indian Lentil Veg Bowl (Lentils with Spiced Vegetables)
Red lentils with spiced vegetables, finished with coriander and rice
Modern Lentil Curry Bowl
Creamy red lentil curry served over basmati rice
Dum Aloo Banarasi (Baby Potato Curry with Tomato and Yoghurt)
Baby potatoes in a tomato and yoghurt curry
Light Potato Cakes with Herbs (Placki Style)
Crisp herb potato cakes pan fried in oil
Stoemp met Worst (Mashed Potatoes and Vegetables with Sausage)
Belgian mashed potatoes and vegetables topped with pork sausages
Modern Nordic Cabbage Rolls with Pork and Pearl Barley
Savoy cabbage rolls with pork, pearl barley and cream sauce
Biff Lindström (Swedish Beef Patties with Beetroot)
Swedish beef patties with beetroot, capers and onion
Bacalhau à Minhota (Salt Cod with Onions and Fried Potatoes)
Pan-fried salt cod with onions and fried potatoes
Vegetarische Stamppot (Dutch Potato Mash with Kale and Leeks)
Potato mash with kale, leeks, nutmeg and mustard
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.
Pan fry
Methi Thepla (Gujarati Fenugreek Flatbreads) with Mango Pickle
Spiced fenugreek flatbreads served warm with mango pickle
Blended
Lamb Seekh Kebabs with Mint Chutney
Grilled lamb seekh kebabs served with mint chutney
Blended
Malai Kofta in Creamy Tomato Sauce
Paneer and potato kofta in creamy tomato and cashew sauce
Sauté
Ratatouille Provençale
Slow-cooked ratatouille with aubergine, courgette, peppers and tomato
Easy
Modern Sesame Noodle Bowl with Peanut and Tahini Dressing
Sesame noodles with peanut and tahini dressing and crunchy veg
Easy
Moroccan Rice Bowl with Herbs
Basmati rice bowl with chickpeas, cucumber and fresh herbs
Easy
Dulce de Leche Yoghurt with Cinnamon and Vanilla
Greek yoghurt swirled with dulce de leche, vanilla and cinnamon
Easy
Agua de Jamaica (Hibiscus Tea) with Lime
Chilled hibiscus tea drink sweetened and finished with lime
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.
