Frittata di Patate (Potato, Onion and Parmesan Frittata)
Potato frittata with onion 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
Brazilian Rice and Beans
Rice with creamy black beans, lime and coriander
Gigantes Plaki (Greek Baked Giant Beans in Tomato Sauce)
Greek baked giant beans in tomato and olive oil sauce
Ginger and Spring Onion Noodle Bowl
Wheat noodles with ginger spring onion oil and soy
Rice and Peas (Jamaican Coconut Rice with Kidney Beans)
Coconut rice with kidney beans, thyme and allspice
Tortelloni al Burro e Salvia (Pasta with Butter and Sage)
Tortelloni tossed with butter, sage 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
Light Feijoada Bowl (Bean and Meat Stew) with Rice
Light feijoada bowl with black beans, pork, chouriço and rice
Cod and Chickpea Bowl with Lemon and Parsley
Cod bowl with chickpeas, roasted peppers and lemon dressing
Polvo à Lagareiro (Roasted Octopus with Potatoes and Garlic)
Roasted octopus with potatoes, garlic, bay and olive oil
Bacalhau à Brás (Shredded Salt Cod with Eggs and Potatoes)
Salt cod with eggs, shoestring potatoes, olives and parsley
Farro Bowl con Verdure (Farro with Roasted Vegetables and Lemon)
Farro with roasted vegetables, lemon, garlic and basil
Italian-Style Farro Grain Bowl with Roasted Courgette and Tomatoes
Farro bowl with roasted courgette, tomatoes, rocket and Parmesan
Spinach and Ricotta Gnudi with Butter and Sage
Soft spinach and ricotta gnudi finished with butter and sage
Spanish Chickpea and Brown Rice Grain Bowl
Brown rice grain bowl with chickpeas and smoked paprika
Trinxat de la Cerdanya (Pan-Fried Potato and Cabbage with Pork Belly)
Pan-fried potato and cabbage trinxat with garlic and pork belly
Mashed Potatoes with Butter, Milk and Sour Cream
Creamy mashed potatoes with butter, milk and sour cream
Meatloaf with Mashed Potatoes
Baked beef meatloaf with ketchup glaze and mash
German-Style Spelt Veggie Bowl with Cabbage and Mushrooms
Warm spelt bowl with cabbage, mushrooms and mustard dressing
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
Medium
Oven-Roasted Beef Short Ribs with Chimichurri (Asado)
Slow-roasted beef short ribs served with chimichurri
Easy
Date Smoothie (Moroccan-Inspired)
Creamy date smoothie with milk, yoghurt, honey and cinnamon
Easy
Spicy Miso Noodles with Garlic and Spring Onion
Udon noodles in a spicy miso sauce with spring onion
Medium
Bibimbap (Mixed Rice with Vegetables)
Korean rice bowl with vegetables, fried egg and gochujang
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.
