Feijoada de Marisco (Portuguese Seafood and White Bean Stew)
Seafood and white bean stew in a tomato and wine broth
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
Quick Thai Curry Ramen
Thai curry ramen with coconut milk, pak choi and lime
Spaghetti al Tonno (Tuna and Tomato Pasta)
Spaghetti with tuna, tomato, capers and parsley
Kartoffelpuffer (German Potato Pancakes)
Crisp German potato pancakes with onion, egg and flour
Kartoffelsalat (German Potato Salad with Mustard Dressing)
German potato salad with vinegar, mustard and parsley
Gigantes Plaki (Greek Baked Giant Beans in Tomato Sauce)
Greek baked giant beans in tomato and olive oil sauce
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
Rigatoni with Lemony Ricotta and Blistered Cherry Tomatoes
Rigatoni with blistered tomatoes and lemony ricotta
Italian Farro Grain Bowl with Roasted Vegetables and Pesto
Farro bowl with roasted vegetables, lemon dressing and pesto
French Lentil Bowl with Fresh Herbs
Green lentils dressed with red wine vinegar, parsley and chives
Baked Macaroni Cheese with Cheddar, Gruyère and Breadcrumbs
Baked macaroni cheese with Cheddar, Gruyère and breadcrumbs
Green Bean Casserole with Creamy Mushroom Sauce and Crispy Onions
Green bean casserole with creamy mushroom sauce and crispy onions
Dutch Stamppot with Kale and Blue Cheese
Rustic Dutch stamppot of mashed potatoes and kale with tangy blue cheese
Stamppot Boerenkool met Rookworst (Kale and Smoked Sausage Mash)
Creamy Dutch stamppot with kale, buttery potatoes, smoked sausage and mustard gravy
Bubbles and Squeak with Fried Egg
Fried mashed potatoes and cabbage, crisped until golden and topped with an egg
Fusion Chicken and Noodles
Chicken thighs and egg noodles are stir-fried with vegetables in soy sesame sauce.
Fusion Pork Noodle Bowl
Stir-fried pork and rice noodles topped with cucumber, carrot and coriander.
Mutton Biryani
Fragrant mutton biryani with yoghurt marinade, basmati rice, spices and saffron milk
Himmel und Erde (Black Pudding with Fried Apples and Mash)
German black pudding served with soft fried apples and creamy mashed potatoes
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.
Simmer
German Lentil Soup with Frankfurter Sausages
German lentil soup with Frankfurter sausages and vegetables
Grill
Grilled Sea Bass with Fennel and Pastis
Grilled sea bass with fennel, pastis and lemon
Boil
Pork and Leek Sausages with Colcannon
Pork and leek sausages with creamy colcannon
Sauté
Zuppa di Lenticchie con Pancetta (Italian Lentil Soup with Pancetta)
Italian lentil soup with pancetta and rosemary
Easy
Pan-Seared Chicken with Pico de Gallo (Tomato, Lime and Coriander Salsa)
Pan-seared chicken topped with fresh pico de gallo
Medium
Cheese Sambousek (Fried Cheese Pastries)
Crisp fried pastries filled with cheese, herbs and spring onion
Easy
Onigiri (Rice Balls)
Hand-shaped rice balls with salmon filling and nori
Medium
Beef Chow Fun (Stir-Fried Rice Noodles)
Cantonese stir-fried rice noodles with beef and beansprouts
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.
