Air Fryer Roast Potatoes
Crisp air fryer roast potatoes with rosemary and garlic.
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 Boscaiola (Creamy Mushroom and Pancetta Pasta)
Pasta with creamy mushrooms, pancetta, white wine and Parmesan
Bossam (Boiled Pork Wraps)
Boiled pork belly lettuce wraps with rice, kimchi and ssamjang
Spaghetti al Tonno (Tuna and Tomato Pasta)
Spaghetti with tuna, tomato, capers and parsley
Gigantes Plaki (Greek Baked Giant Beans in Tomato Sauce)
Greek baked giant beans in tomato and olive oil sauce
Rice and Peas (Jamaican Coconut Rice with Kidney Beans)
Coconut rice with kidney beans, thyme and allspice
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
Algarve Grain Bowl with Lemon and Herbs
Bulgur bowl with chickpeas, tomato, cucumber and herbs
Salmon Pesto Bowl with Quinoa, Rocket and Cherry Tomatoes
Salmon, quinoa and pesto bowl with rocket and tomatoes
Tortellini in Brodo (Tortellini in Clear Chicken and Beef Broth)
Tortellini served in clear chicken and beef broth
Escudella Catalana (Catalan Beef and Pork Stew with Chickpeas and Pasta)
Catalan stew with beef, pork, chickpeas and pasta
Turkey Taco Bowl with Brown Rice and Black Beans
Turkey taco bowl with brown rice, black beans and yoghurt
Chicken Burrito Bowl with Rice, Black Beans and Avocado
Chicken burrito bowl with rice, black beans, tomatoes and avocado
Southern-Style Quinoa Grain Bowl with Black Beans and Avocado
Quinoa bowl with black beans, collard greens, lime and avocado
Veggie Burrito Bowl
Rice bowl with black beans, sweetcorn, peppers, salsa and avocado
American-Style Baked Ziti with Minced Beef
Baked ziti with minced beef, ricotta and mozzarella
German-Style Barley Grain Bowl with Mustard Dressing and Gherkins
Pearl barley bowl with roasted roots, gherkins and dill
Masala Arrabbiata Prawn Pasta
Prawn penne in masala-spiced arrabbiata tomato sauce
Beef Chow Fun (Cantonese Stir-Fried Rice Noodles)
Cantonese beef stir-fried rice noodles with beansprouts
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
Grill
Shish Tawook (Marinated Chicken Skewers with Garlic Sauce)
Grilled chicken skewers marinated in yoghurt, lemon and garlic
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
Medium
Tacchino Tonnato (Cold Turkey with Tuna and Caper Sauce)
Cold roast turkey topped with a creamy tuna, caper and lemon sauce
Easy
Sopa de Tortilla (Tomato and Tortilla Soup with Avocado and Lime)
Tomato tortilla soup topped with crisp strips, avocado and lime
Easy
Latin-Style Chicken Skewers with Lime, Garlic and Cumin
Chicken skewers with lime, garlic, cumin and smoked paprika
Medium
Gomoku Udon (Udon with Mixed Toppings)
Udon noodle soup with mixed vegetables and softly set egg
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.
