Kartoffelpuffer (German Potato Pancakes)
Crisp German potato pancakes with onion, egg and flour
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
Brazilian Rice and Beans
Rice with creamy black beans, lime and coriander
Salade de Lentilles du Puy (French Lentil Salad with Mustard Dressing)
Warm French lentil salad with mustard dressing, shallot and parsley
Spaghetti al Tonno (Tuna and Tomato Pasta)
Spaghetti with tuna, tomato, capers and parsley
Feijoada à Portuguesa (Portuguese Bean Stew with Pork and Chorizo)
Portuguese white bean stew with pork belly, chorizo and bacon
Pasta alla Boscaiola (Creamy Mushroom and Pancetta Pasta)
Pasta with creamy mushrooms, pancetta, white wine 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
Maltagliati con Funghi Porcini (Pasta with Porcini Mushrooms)
Rustic pasta with porcini mushrooms, butter, white wine and Parmesan
Rheinischer Sauerbraten with Red Cabbage and Potato Dumplings
Marinated beef pot roast with red cabbage and potato dumplings
Insalata di Riso Estiva (Italian Summer Rice Salad with Tuna)
Italian rice salad with tuna, tomato, cucumber and basil
Broccoli and Anchovy Pasta (Pasta con Broccoli e Acciughe)
Spaghetti with broccoli, anchovies and toasted breadcrumbs
Coronation Chicken Rice Salad
Chilled coronation chicken rice salad with mango chutney
Cincinnati Chilli over Spaghetti
Spiced minced beef chilli served over spaghetti with cheddar
Mujaddara (Lentils, Rice and Caramelised Onions)
Mujaddara with lentils, rice and caramelised onions
Mujaddara (Lentils and Rice with Caramelised Onions)
Lentils and rice topped with caramelised onions
Makouda (Moroccan Potato Fritters)
Moroccan potato fritters with cumin, herbs and lemon
Peruvian Causa Cups (Potato with Tuna and Avocado Filling)
Causa cups with lime potato, tuna mayonnaise and avocado
Feijoada (Black Bean Stew with Pork and Smoked Sausage)
Black bean stew with pork and smoked sausage
Vietnamese Light Chicken Soup with Rice Noodles
Light chicken and rice noodle soup with ginger
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.
One pot
Gujarati Dal Dhokli (Wheat Dumplings in Lentil Broth)
Toor dal broth with tender wheat dumplings and spiced tempering
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
Easy
Fiesta Tostones (Twice-Fried Green Plantain with Lime and Garlic Dip)
Twice-fried green plantain tostones with lime and garlic dip
Easy
Rose Water Lemonade
Chilled lemonade scented with rose water
Easy
Moroccan Roasted Cauliflower with Cumin, Paprika and Lemon
Roasted cauliflower with cumin, paprika, lemon and coriander
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.
