Pappardelle al Cinghiale (Pappardelle with Wild Boar Ragù)
Pappardelle with slow-simmered wild boar ragù and pecorino
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
Air Fryer Roast Potatoes
Crisp air fryer roast potatoes with rosemary and garlic.
Quick Thai Curry Ramen
Thai curry ramen with coconut milk, pak choi and lime
Kartoffelsalat (German Potato Salad with Mustard Dressing)
German potato salad with vinegar, mustard and parsley
Feijoada de Marisco (Portuguese Seafood and White Bean Stew)
Seafood and white bean stew in a tomato and wine broth
Spaghetti al Tonno (Tuna and Tomato Pasta)
Spaghetti with tuna, tomato, capers 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
Dutch Stamppot with Kale and Blue Cheese
Rustic Dutch stamppot of mashed potatoes and kale with tangy blue cheese
Pasta al Pesto di Pistacchio (Pasta with Pistachio Pesto)
Egg pasta coated in basil pistachio pesto with Parmesan and a squeeze of lemon
Creamy Cajun Chicken Pasta
Penne with Cajun-spiced chicken in a creamy sauce, finished with peppers and lemon
Trinxat de la Cerdanya (Cabbage and Potato Mash)
Mashed potato and cabbage pan-fried with garlic for crisp, golden edges
Thai Red Curry with Prawns and Bamboo Shoots
Prawns and bamboo shoots simmered in coconut milk with red curry paste
Vegan Lentil Shepherd’s Pie
Green lentils in tomato gravy topped with olive oil mash, baked until golden
Miso Cacio e Pepe (Spaghetti with Pecorino, Black Pepper and White Miso)
Glossy spaghetti cacio e pepe enriched with white miso and finished with pecorino
Hyderabadi Chicken Dum Biryani
Hyderabadi dum biryani layered with marinated chicken, basmati rice and saffron
Stamppot Boerenkool met Rookworst (Kale and Smoked Sausage Mash)
Creamy Dutch stamppot with kale, buttery potatoes, smoked sausage and mustard gravy
Käsespätzle (German Cheese Noodles with Caramelised Onions)
Homemade spätzle layered with caramelised onions and melted cheese, served hot
Uttapam with Tomato and Onion Topping
Thick fermented rice and urad dal uttapams with tomato and onion topping
Bubbles and Squeak with Fried Egg
Fried mashed potatoes and cabbage, crisped until golden and topped with an egg
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
Egg Curry with Tomato and Onion Masala
Egg curry in tomato and onion masala with basmati rice
Chill
Tramezzino with Prosciutto and Mozzarella
Soft Italian sandwich with prosciutto, mozzarella and mayonnaise
Pan fry
Jägerschnitzel with Mushroom Sauce
Crisp pork schnitzel topped with creamy mushroom sauce
Sauté
Salsiccia e Friarielli (Italian Sausages with Broccoli Rabe)
Italian sausages served over garlicky broccoli rabe with lemon
Easy
Đậu Hũ Sốt Cà (Tofu in Tomato Sauce)
Tofu simmered in a light tomato sauce with garlic
Easy
Oolong Tea
Fragrant oolong tea brewed in hot water, served plain or sweetened
Easy
Lemongrass Chicken Traybake with Peppers and Jasmine Rice
Lemongrass chicken traybake with peppers, onion and jasmine rice
Easy
Modern Menemen Shakshuka (Baked Eggs with Spiced Tomatoes)
Baked eggs in spiced tomatoes with peppers and feta
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.
