Salade de Lentilles du Puy (French Lentil Salad with Mustard Dressing)
Warm French lentil salad with mustard dressing, shallot 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
Thai Peanut Rice Noodle Bowl with Cucumber and Carrot
Rice noodles in chilli peanut sauce with crunchy veg
Kartoffelpuffer (German Potato Pancakes)
Crisp German potato pancakes with onion, egg and flour
Eintopf (German One-Pot Stew with Sausage and Beans)
German one-pot stew with smoked sausage, beans and potatoes
Stoofvlees met Friet (Belgian Beef Stew with Chips)
Belgian beef stew with dark beer, served with chips
Pasta al Limone (Creamy Lemon Pasta)
Spaghetti with creamy lemon sauce, Parmesan and black pepper
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
Dutch Pearl Barley Bowl with Seasonal Vegetables, Egg and Gouda
Pearl barley bowl with roasted veg, egg and Gouda
Stamppot Boerenkool (Dutch Kale and Potato Mash)
Dutch kale and potato mash with smoked sausage
Parmigiana di Melanzane (Aubergine Parmigiana)
Baked aubergine layered with tomato sauce, basil and cheese
Tartiflette (Potato Bake with Bacon, Onions and Reblochon)
Potato bake with bacon, onions and melted Reblochon
Spanish-Style Grain Bowl with Chickpeas and Peppers
Spanish-style quinoa bowl with chickpeas and red peppers
Baked Mac and Cheese with Cheddar and Breadcrumbs
Baked macaroni in creamy cheddar sauce with breadcrumbs
Bubble and Squeak (Fried Potato and Cabbage Patties)
Pan-fried patties made with potato and cabbage
Smoked Sausage Skillet with Potatoes and Sauerkraut
One-pan smoked sausage with potatoes, sauerkraut and paprika
Spätzle Mushroom Bowl with Creamy Mushroom Sauce
Spätzle with creamy mushroom sauce, onion, garlic and parsley
Maultaschen (Swabian Dumplings)
Swabian pasta dumplings filled with beef and spinach in broth
Skillet Mac and Cheese with Bacon
Skillet macaroni in creamy Cheddar sauce with crispy bacon
Vegan Stamppot with Lentils and Mushrooms (Dutch Potato Mash)
Vegan Dutch mash with lentils, mushrooms 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.
Simmer
Zabaglione con Fragole (Marsala Custard with Strawberries)
Warm Marsala custard served over fresh strawberries
Bake
Gluten-Free Black Bean and Sweet Potato Enchiladas
Baked enchiladas with black beans, sweet potato and chipotle
Bake
Gluten-Free Crème Caramel (Vanilla Baked Custard with Caramel)
Silky vanilla custard turned out with caramel sauce
Poach
Goan Fish Curry with Coconut and Tamarind
Goan fish curry with coconut milk and tamarind
Easy
Gochujang Roasted Chicken Traybake
Gochujang chicken traybake with sweet potato, broccoli and sesame
Medium
Tết Bún Bò Huế (Spicy Vietnamese Noodle Soup)
Spicy lemongrass beef noodle soup with beef and pork
Easy
Chicken Kofta Traybake with Yoghurt Lemon Sauce
Chicken kofta traybake with peppers and yoghurt lemon sauce
Easy
Pineapple Agua Fresca (Fresh Pineapple Drink)
Pineapple agua fresca strained smooth and served over ice
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.
