Feijoada de Marisco (Portuguese Seafood and White Bean Stew)
Seafood and white bean stew in a tomato and wine broth
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
Tortelloni al Burro e Salvia (Pasta with Butter and Sage)
Tortelloni tossed with butter, sage and Parmesan
Ginger and Spring Onion Noodle Bowl
Wheat noodles with ginger spring onion oil and soy
Gigantes Plaki (Greek Baked Giant Beans in Tomato Sauce)
Greek baked giant beans in tomato and olive oil sauce
Eintopf (German One-Pot Stew with Sausage and Beans)
German one-pot stew with smoked sausage, beans and potatoes
Pasta alla Genovese (Onion-Braised Beef Pasta)
Spaghetti with onion-braised beef sauce 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
Niçoise-Style Tuna Salad Bowl with Potatoes and Eggs
Tuna salad bowl with potatoes, eggs, green beans and olives
Ensalada de Nopales (Cactus Paddle Salad)
Nopales salad with tomato, lime and queso fresco
Pan-Fried Sea Bass with Crushed Peas and Tartare Sauce
Crisp pan-fried sea bass with crushed peas and tartare sauce
Pulpo a la Gallega con Cachelos (Galician Octopus with Potatoes)
Galician octopus served over boiled potatoes with smoked paprika
Choucroute Garnie (Alsatian Braised Sauerkraut with Pork and Sausages)
Braised sauerkraut with pork belly, sausages, potatoes and mustard
Baked Macaroni and Cheese (Classic Southern Style)
Baked macaroni cheese with cheddar and a custardy set
Ají de Gallina (Peruvian Creamy Chicken Stew)
Creamy Peruvian chicken stew with ají amarillo and walnuts
Brazilian Feijoada (Black Bean and Pork Stew)
Brazilian black bean stew with pork and smoked sausage
Gnocchi al Gorgonzola e Noci (Gnocchi with Gorgonzola and Walnuts)
Potato gnocchi in gorgonzola cream sauce with toasted walnuts
Vegan Pasta Primavera
Vegan penne with sautéed spring vegetables and lemon
Smoked Mackerel Fishcakes with Tartare Sauce
Crisp smoked mackerel and potato fishcakes with tartare sauce
Fettuccine Alfredo
Fettuccine in a silky butter and Parmesan sauce
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.
Boil
Gammon Steak with Parsley Sauce and Mash
Pan-fried gammon with creamy mash and parsley white sauce
Roast
Porchetta Arrosto (Italian Rolled Pork Roast)
Italian rolled pork roast with fennel, rosemary and lemon
Poach
Île Flottante (Floating Island Meringue with Vanilla Custard)
Poached meringue floating on vanilla custard with caramel
Pan fry
Bavarian Pork Schnitzel with Mushroom Cream Sauce
Crisp pork schnitzel with a creamy mushroom mustard sauce
Advanced
Hakka Salt-Baked Chicken (Whole Chicken Cooked in Hot Salt)
Hakka salt-baked chicken served with ginger and spring onion oil
Medium
Flan Napolitano (Mexican Baked Custard with Caramel)
Mexican baked custard with caramel sauce
Easy
Ajad (Thai Cucumber Relish)
Thai cucumber relish with red onion and chilli in sweet-sour dressing
Easy
Turkish Coffee (Türk Kahvesi)
Unfiltered Turkish coffee gently heated with water and optional sugar
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.
