Bossam (Boiled Pork Wraps)
Boiled pork belly lettuce wraps with rice, kimchi and ssamjang
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
Pappardelle al Cinghiale (Pappardelle with Wild Boar Ragù)
Pappardelle with slow-simmered wild boar ragù and pecorino
Tortelloni al Burro e Salvia (Pasta with Butter and Sage)
Tortelloni tossed with butter, sage and Parmesan
Quick Thai Curry Ramen
Thai curry ramen with coconut milk, pak choi and lime
Rice and Peas (Jamaican Coconut Rice with Kidney Beans)
Coconut rice with kidney beans, thyme and allspice
Kartoffelknödel (German Potato Dumplings)
German potato dumplings gently simmered until tender
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
Himmel und Erde (Black Pudding with Fried Apples and Mash)
German black pudding served with soft fried apples and creamy mashed potatoes
Chopped Greek-Style Pasta Salad
Greek style pasta salad with feta, Kalamata olives and lemony oregano dressing
Mussel Soup with Saffron Cream (Mosselsoep)
Steamed mussels in a strained white wine broth, finished with saffron cream and parsley
Bubble and Squeak Patties with Poached Egg
Pan-fried bubble and squeak patties served with a runny poached egg
Mujaddara (Lentils and Rice with Crispy Onions)
Middle Eastern mujaddara with cumin-scented lentils and rice and crisp onions
Camarones al Ajillo (Latin-Style Garlic Prawns)
Prawns sautéed with garlic, chilli, butter and olive oil, finished with lime and parsley
Lamb Biryani with Caramelised Onions and Saffron
Spiced basmati rice layered with tender lamb, caramelised onions and fragrant saffron
Egyptian Koshari with Crispy Onions
Egyptian koshari layered with lentils, rice and pasta, topped with tomato sauce
Flautas de Papa with Salsa Roja (Potato Flautas)
Fried corn tortilla potato flautas topped with salsa roja, lettuce and sour cream
Bandeja Paisa (Colombian Beans, Rice and Pork Platter)
Bandeja paisa with pinto beans and pork belly, rice, minced beef, plantain and egg
Brazilian Black Bean Bowl
Brazilian-inspired bowl of black beans and rice with kale, orange and lime
Corn and Spinach Tikki (Indian Patties)
Shallow-fried corn, spinach and potato patties with yoghurt and tamarind
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.
Sauté
Fagioli all’Uccelletto con Salsiccia (Tuscan Beans with Sausage)
Cannellini beans with Italian sausage in tomato and sage
Sauté
New England Lobster Roll
Lobster roll with mayonnaise, lemon and celery
Blended
Grilled Cheese Sandwich with Tomato Soup
Cheddar grilled cheese served with smooth tomato soup
Sauté
Albóndigas en Salsa de Tomate (Spanish Meatballs in Tomato Sauce)
Spanish beef meatballs simmered in a tomato and onion sauce
Easy
Şiş Kebab (Turkish Chicken Skewers with Yoghurt Marinade)
Turkish chicken skewers in a yoghurt, lemon and garlic marinade
Medium
Tulumba (Turkish Fried Choux Fritters in Lemon Syrup)
Ridged choux fritters soaked in cooled lemon syrup
Medium
Chinese Red-Braised Pork Belly (Hong Shao Rou)
Tender red-braised pork belly in a glossy soy sauce
Easy
Spiced Moroccan Coffee
Strong Moroccan coffee with cinnamon, cardamom and a little sugar
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.
