Brazilian Rice and Beans
Rice with creamy black beans, lime and coriander
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
Ginger and Spring Onion Noodle Bowl
Wheat noodles with ginger spring onion oil and soy
Pasta alla Genovese (Onion-Braised Beef Pasta)
Spaghetti with onion-braised beef sauce and Parmesan
Air Fryer Roast Potatoes
Crisp air fryer roast potatoes with rosemary and garlic.
Salade de Lentilles du Puy (French Lentil Salad with Mustard Dressing)
Warm French lentil salad with mustard dressing, shallot and parsley
Stoofvlees met Friet (Belgian Beef Stew with Chips)
Belgian beef stew with dark beer, served with chips
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
Roast Chicken with Bread Sauce and Roast Potatoes
Roast chicken with bread sauce, roast potatoes and gravy
New Orleans Red Beans and Rice with Andouille
Creamy red beans with Andouille sausage served over rice
Pasta alla Sorrentina (Baked Pasta with Tomato, Mozzarella and Basil)
Baked pasta with tomato sauce, mozzarella and basil
Spaghetti alla Nerano (Courgette Pasta with Provolone and Basil)
Spaghetti with fried courgettes, provolone, Parmesan and basil
Latin Black Bean Bowl with Rice, Avocado and Lime
Black bean and rice bowl with sweetcorn, avocado and lime
Lomo Saltado (Peruvian Beef Stir-Fry)
Peruvian beef stir-fry with red onion, tomatoes and soy sauce
Vietnamese Ginger Fish Bowl with Jasmine Rice
Jasmine rice bowl with ginger fish and lime dressing
Tết Chicken Rice with Herbs and Fish Sauce Dressing
Chicken rice with cucumber, herbs and fish sauce dressing
Tết Braised Pork Belly with Eggs
Braised pork belly with eggs in coconut water sauce
Phở Bò (Vietnamese Beef Noodle Soup)
Vietnamese beef noodle soup with rice noodles and herbs
Pad Thai (Prawn)
Pad Thai rice noodles with prawns, egg, peanuts and lime
Sujebi (Korean Hand-Torn Dough Soup)
Korean soup with hand-torn dough, potato and courgette
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
Pan fry
Memelas with Black Beans, Queso Fresco and Salsa Verde
Griddled masa memelas topped with black beans and salsa verde
Pan fry
Surf and Turf (Steak and Prawns)
Seared sirloin steak with garlic butter prawns and lemon
Pan fry
Bavarian Pork Schnitzel with Mushroom Cream Sauce
Crisp pork schnitzel with a creamy mushroom mustard sauce
Easy
Eid Chicken Tagine with Preserved Lemons and Olives
Chicken tagine with preserved lemons, olives and coriander
Easy
Latin Hot Chocolate (Spiced Cocoa Drink)
Spiced hot chocolate with cinnamon and a pinch of chilli
Easy
Dwaeji Bulgogi (Korean Spicy Pork Stir-Fry with Onion)
Spicy Korean pork stir-fry with onion and spring onions
Easy
Korean Egg Drop Sandwich
Soft scrambled egg sandwich on toasted brioche with sweet mayo
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.
