Spaghetti al Tonno (Tuna and Tomato Pasta)
Spaghetti with tuna, tomato, capers 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
Kartoffelsalat (German Potato Salad with Mustard Dressing)
German potato salad with vinegar, mustard and parsley
Neua Pad Nam Man Hoi (Beef in Oyster Sauce)
Thai beef stir-fry coated in oyster sauce and light soy
Bossam (Boiled Pork Wraps)
Boiled pork belly lettuce wraps with rice, kimchi and ssamjang
Tripas à Moda do Porto (Porto-Style Tripe Stew)
Porto-style tripe stew with pork, chorizo and white beans
Citrus Octopus Salad
Chilled octopus salad with orange, lemon and parsley
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
Vegetarian Pasta Primavera
Pasta primavera with spring vegetables, lemon and Parmesan
Malabar Prawn Biryani
Malabar-style biryani with spiced prawns and basmati rice
Palak Paneer (Spinach and Paneer Curry)
Smooth spinach curry with paneer
Orecchiette con Cime di Rapa (Broccoli Rabe with Anchovy and Chilli)
Orecchiette with broccoli rabe, anchovy, garlic and chilli
Cacio e Pepe (Spaghetti with Pecorino Romano and Black Pepper)
Roman spaghetti with Pecorino Romano and black pepper
Burrito Bowl with Minced Beef, Black Beans and Guacamole
Burrito bowl with minced beef, black beans and guacamole
Penne all’Arrabbiata (Spicy Tomato and Chilli Pasta)
Penne tossed with spicy tomato, garlic and chilli sauce
Pasta alla Nerano (Courgette, Provolone and Basil Pasta)
Spaghetti with fried courgettes, provolone and basil
Mantı Platter (Lamb Dumplings with Garlic Yoghurt and Aleppo Butter)
Lamb filled Turkish dumplings with garlic yoghurt and Aleppo butter
Moroccan Rice Bowl with Herbs
Basmati rice bowl with chickpeas, cucumber and fresh herbs
Latin Veggie Burrito Bowl
Veggie burrito bowl with black beans, peppers and avocado
Beef Stir Fry Bowl with Black Beans and Rice
Beef stir fry with peppers and black beans over rice
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
Bake
Cauliflower Cheese with Crispy Breadcrumbs
Cauliflower baked in cheddar sauce with a crispy breadcrumb topping
Boil
Pulpo a la Gallega con Cachelos (Galician Octopus with Potatoes)
Galician octopus served over boiled potatoes with smoked paprika
Easy
Vegan Cauliflower Shawarma with Cabbage and Tahini Sauce
Cauliflower shawarma in pita with cabbage and lemon tahini sauce
Medium
Hakka Stuffed Tofu (Tofu Filled with Minced Pork)
Silken tofu stuffed with minced pork in a savoury sauce
Medium
Sarma (Stuffed Grape Leaves with Herby Rice)
Grape leaves stuffed with herby rice, pine nuts and currants
Easy
Modern Kimchi Grilled Cheese Toastie
Buttered toastie with cheddar, mozzarella and chopped kimchi
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.
