Eintopf (German One-Pot Stew with Sausage and Beans)
German one-pot stew with smoked sausage, beans and potatoes
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
Käsespätzle (Cheesy Egg Noodles with Fried Onions)
Cheesy spätzle noodles layered with Gruyère and fried onions
Salade de Lentilles du Puy (French Lentil Salad with Mustard Dressing)
Warm French lentil salad with mustard dressing, shallot and parsley
Feijoada à Portuguesa (Portuguese Bean Stew with Pork and Chorizo)
Portuguese white bean stew with pork belly, chorizo and bacon
Pasta alla Genovese (Onion-Braised Beef Pasta)
Spaghetti with onion-braised beef sauce and Parmesan
Minestrone (Italian Vegetable, Bean and Pasta Soup)
Vegetable, bean and pasta soup with pesto
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
Revithokeftedes (Greek Chickpea Fritters with Herbs)
Greek chickpea fritters with herbs, fried until crisp
Stoemp (Belgian Mashed Potatoes with Vegetables)
Belgian mashed potatoes with carrots, leeks, butter and milk
Smoked Sardine Pasta
Smoked sardine pasta with lemon, garlic and parsley
Aligot de l’Aubrac (Stretchy Potato and Cheese Purée)
Stretchy potato purée beaten with Tomme cheese and crème fraîche
Mexican Chicken Burrito Bowl
Chicken burrito bowl with beans, rice, sweetcorn, salsa and sour cream.
Espinacas con Garbanzos Sevillanas (Seville-Style Spinach and Chickpeas)
Spinach and chickpeas simmered with cumin, paprika and tomato
Conchiglie Ripiene (Stuffed Pasta Shells with Ricotta and Spinach)
Stuffed pasta shells baked with ricotta, spinach and melted mozzarella
Insalata di Polpo (Italian Octopus Salad with Lemon and Parsley)
Octopus salad with lemon, olive oil and parsley
Kongguksu (Cold Soy Milk Noodles)
Cold noodles in creamy soy milk broth with cucumber
Carne de Porco à Alentejana (Portuguese Pork with Clams)
Portuguese pork with clams, garlic, white wine and fried potatoes
Soto Ayam (Indonesian Chicken and Turmeric Soup)
Chicken and turmeric soup with vermicelli and bean sprouts
Insalata di Polpo (Octopus Salad with Potatoes and Olives)
Octopus salad with potatoes, olives, capers and lemon 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.
Roast
Veau Orloff (Roasted Veal with Mushroom and Onion Stuffing)
Roast veal layered with mushroom and onion stuffing
Boil
Egg Curry (Anda Masala)
Egg curry in a spiced tomato and onion gravy
Simmer
Polenta e Spezzatino (Polenta with Beef Stew)
Creamy polenta topped with slow-simmered beef spezzatino
Bake
Imam Bayildi (Turkish Stuffed Aubergine with Tomato and Onion)
Baked stuffed aubergines with tomato, onion, garlic and parsley
Medium
Peruvian Causa Cups (Potato with Tuna and Avocado Filling)
Causa cups with lime potato, tuna mayonnaise and avocado
Easy
No-Churn Thai Coconut Ice Cream
No-churn coconut ice cream made with double cream and coconut milk
Easy
Mango Sticky Rice
Sticky coconut rice served with ripe mango
Medium
Bánh Flan (Vietnamese Caramel Custard)
Silky baked caramel custard made with eggs, milk and condensed milk
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.
