Salade Niçoise (Niçoise Salad)
Niçoise salad with tuna, eggs, vegetables and an olive oil dressing
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
Feijoada de Marisco (Portuguese Seafood and White Bean Stew)
Seafood and white bean stew in a tomato and wine broth
Pappardelle al Cinghiale (Pappardelle with Wild Boar Ragù)
Pappardelle with slow-simmered wild boar ragù and pecorino
Kartoffelpuffer (German Potato Pancakes)
Crisp German potato pancakes with onion, egg and flour
Thai Peanut Rice Noodle Bowl with Cucumber and Carrot
Rice noodles in chilli peanut sauce with crunchy veg
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
Longevity Noodles (Chinese Stir-Fried Wheat Noodles with Prawns and Greens)
Longevity noodles stir-fried with prawns, shiitake and greens
Scallion Oil Noodles (Shanghai Spring Onion Noodles)
Wheat noodles tossed in fragrant spring onion oil and soy sauce
Beef Chow Fun (Stir-Fried Rice Noodles)
Cantonese stir-fried rice noodles with beef and beansprouts
Mexican Veggie Burrito Bowl with Black Beans and Avocado
Veggie burrito bowl with rice, beans, avocado and sour cream
Mexican-Inspired Bibimbap Bowl with Spiced Beef and Fried Egg
Rice bowl with spiced beef, black beans, avocado and fried egg
Modern Udon Noodle Bowl with Soy and Dashi Broth
Udon noodles in soy dashi broth with egg and greens
Indian Chickpea Bowl (Spiced Chickpeas with Vegetables)
Spiced chickpeas with vegetables served over basmati rice and yoghurt
Dal Makhani (Creamy Black Lentil Curry)
Creamy black lentil curry finished with butter and double cream
Polish Beetroot Grain Bowl (Roasted Beetroot and Barley Salad)
Roasted beetroot and barley bowl with horseradish dressing
Polish Potato Salad with Smoked Salmon, Gherkins and Dill
Potato salad with smoked salmon, gherkins and dill
Polvo à Lagareiro Tradicional (Roasted Octopus with Olive Oil)
Roasted octopus with garlic olive oil and smashed roast potatoes
Cozido à Portuguesa (Portuguese Boiled Dinner)
Portuguese boiled dinner with meats, sausages and vegetables
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
Thai Cashew Chicken Stir-Fry
Thai chicken stir-fry with cashews, peppers and oyster sauce
Easy
Thai Mango Chicken Salad
Thai chicken salad with mango, cucumber and peanuts
Easy
Thai Lime Soda (Nam Manao Soda)
Fizzy Thai lime soda served over ice
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.
