Ginger and Spring Onion Noodle Bowl
Wheat noodles with ginger spring onion oil and soy
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
Kartoffelsalat (German Potato Salad with Mustard Dressing)
German potato salad with vinegar, mustard and parsley
Air Fryer Roast Potatoes
Crisp air fryer roast potatoes with rosemary and garlic.
Rice and Peas (Jamaican Coconut Rice with Kidney Beans)
Coconut rice with kidney beans, thyme and allspice
Kartoffelknödel (German Potato Dumplings)
German potato dumplings gently simmered until tender
Brazilian Rice and Beans
Rice with creamy black beans, lime and coriander
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
Vietnamese Prawn Vermicelli Noodle Salad Bowl
Vermicelli noodle salad with prawns, herbs, peanuts and nước chấm
Chè Trôi Nước (Vietnamese Floating Rice Balls in Ginger Syrup)
Glutinous rice balls with mung bean in ginger syrup
Tết Spring Roll Platter (Vietnamese Fried Rolls with Herbs and Nước Chấm)
Vietnamese fried spring rolls with herbs, lettuce and nước chấm
Lau Thai (Vietnamese Hot Pot)
Vietnamese hot pot with lemongrass broth, seafood and mushrooms
Xoi Ga (Vietnamese Sticky Rice with Chicken)
Sticky rice topped with shredded chicken, ginger and fried shallots
Canh Chua (Vietnamese Sweet and Sour Fish Soup)
Sweet and sour Vietnamese fish soup with tamarind and pineapple
Bún Bò Huế (Spicy Beef and Pork Noodle Soup)
Spicy Vietnamese noodle soup with beef, pork and lemongrass
Sesame Noodle Bowl with Cucumber and Carrot
Sesame noodles with cucumber, carrot and spring onion
Chinese Cabbage Stir-Fry Bowl (Napa Cabbage and Jasmine Rice)
Napa cabbage stir-fry with soy and sesame over jasmine rice
Ebi Fry (Japanese Panko-Breaded Fried Prawns)
Golden, crunchy panko-breaded prawns served with tonkatsu sauce
Indian Masala Pasta
Penne in spiced tomato masala with garam masala
Masala Quinoa Bowl (Spiced Quinoa with Chickpeas, Spinach and Yoghurt)
Masala quinoa with chickpeas, spinach, yoghurt and coriander
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.
Bake
Skillet Cornbread with Jalapeño and Cheddar
Golden skillet cornbread with jalapeño and cheddar
Bake
Cocadas (Mexican Coconut Macaroons)
Chewy coconut macaroons baked into small golden mounds
Simmer
Vegetarian Paella with Artichokes and Peppers
Vegetarian paella with saffron rice, artichokes, peppers and peas
Sauté
Methi Chicken (Fenugreek Leaf Chicken Curry)
Chicken curry with fresh fenugreek leaves and yoghurt
Easy
Scaloppine al Vino Bianco (Veal in White Wine, Butter and Lemon Sauce)
Pan-fried veal in a white wine, butter and lemon sauce
Easy
Şekerpare (Turkish Semolina Biscuits in Lemon Syrup)
Tender semolina biscuits soaked in lemon syrup
Easy
Moroccan Yoghurt and Cucumber Bowl
Chilled yoghurt and cucumber bowl with garlic and mint
Easy
Chinese Five-Spice Chicken Traybake with Soy and Honey
Sticky five-spice chicken traybake with soy, honey 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.
