Tortelloni al Burro e Salvia (Pasta with Butter and Sage)
Tortelloni tossed with butter, sage and Parmesan
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
Pasta alla Genovese (Onion-Braised Beef Pasta)
Spaghetti with onion-braised beef sauce and Parmesan
Neua Pad Nam Man Hoi (Beef in Oyster Sauce)
Thai beef stir-fry coated in oyster sauce and light soy
Salade de Lentilles du Puy (French Lentil Salad with Mustard Dressing)
Warm French lentil salad with mustard dressing, shallot and parsley
Citrus Octopus Salad
Chilled octopus salad with orange, lemon and parsley
Salade Niçoise Végétarienne (Vegetarian Niçoise-Style Salad)
Niçoise-style salad with potatoes, eggs, tomatoes and olives
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
French Lentil Salad Bowl with Soft-Boiled Eggs
Lentil salad bowl with rocket, vegetables and soft-boiled eggs
Sautéed Mussels with Herbs
Mussels with garlic, shallots, white wine and herbs
Brandade de Morue (Salt Cod and Potato Purée with Garlic)
Salt cod and potato purée with garlic, olive oil and cream
Green Bean Casserole with Creamy Mushroom Sauce and Fried Onions
Green beans baked in mushroom sauce with fried onion topping
Cajun Red Beans and Rice
Creamy red beans with sausage, served over rice
Black Pudding with Mash
Pan-fried black pudding with buttery mash and caramelised onions
German Potato Bowl with Mustard Dressing, Cucumber and Gherkins
Warm potato bowl with mustard dressing, cucumber and gherkins
Air Fryer Potato Croquettes
Crisp air-fried potato croquettes with a breadcrumb coating.
Cao Lau (Hoi An Noodles)
Hoi An noodles with roast pork, herbs, sprouts and fried shallots.
Makaronia me Kima (Greek Spaghetti with Minced Beef and Tomato Sauce)
Greek spaghetti with minced beef, tomato and cinnamon
Brandade de Morue (French Salt Cod and Potato Gratin)
Salt cod and potato gratin with garlic and breadcrumbs
Peruvian Causa Rellena (Chilled Potato Layer Cake)
Chilled Peruvian potato layers filled with tuna, avocado and red onion
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.
No cook
Roast Beef and Horseradish Wrap
Roast beef wrap with horseradish yoghurt, rocket and cucumber
Roast
Porchetta Arrosto (Italian Rolled Pork Roast)
Italian rolled pork roast with fennel, rosemary and lemon
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
Medium
Oven-Roasted Beef Short Ribs with Chimichurri (Asado)
Slow-roasted beef short ribs served with chimichurri
Easy
Moqueca Baiana (Brazilian Coconut Fish Stew)
Brazilian coconut fish stew with tomatoes, peppers and lime
Easy
Korean Chicken Lettuce Cups
Gochujang chicken served in romaine lettuce cups with sesame
Medium
Tonkatsu (Panko Pork Cutlet with Cabbage)
Crispy tonkatsu pork cutlet with cabbage and sauce
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.
