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
Bossam (Boiled Pork Wraps)
Boiled pork belly lettuce wraps with rice, kimchi and ssamjang
Kartoffelknödel (German Potato Dumplings)
German potato dumplings gently simmered until tender
Feijoada de Marisco (Portuguese Seafood and White Bean Stew)
Seafood and white bean stew in a tomato and wine broth
Gigantes Plaki (Greek Baked Giant Beans in Tomato Sauce)
Greek baked giant beans in tomato and olive oil sauce
Pasta alla Boscaiola (Creamy Mushroom and Pancetta Pasta)
Pasta with creamy mushrooms, pancetta, white wine 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
Palak Paneer (Spinach and Paneer Curry)
Blended spinach curry simmered with spices, then warmed with paneer and finished with butter
Peanut Stew Pappardelle (Tomato and Peanut Sauce Pasta)
Wide pappardelle ribbons coated in a glossy tomato, peanut and chilli stew sauce
Macaroni Salad with Mustard Dressing
Chilled macaroni salad tossed in a creamy Dijon mustard dressing
Moules Marinières with Crusty Bread
Mussels steamed in white wine with shallots, garlic and parsley, served with bread
Farro with Roasted Vegetables and Pecorino
Chewy farro tossed with roasted vegetables, lemon and olive oil, finished with pecorino
Linguine al Pesto Trapanese (Sicilian Almond Pesto Pasta)
Hot linguine tossed with Sicilian almond pesto and finished with Pecorino Romano
Creole Red Beans and Rice with Andouille Sausage
Creamy red beans served over rice with browned andouille sausage
Clam Bake with Corn and Potatoes
Clam bake steamed in buttery Old Bay and lemon broth with corn and potatoes
Focaccia Barese con Pomodorini (Potato Focaccia with Cherry Tomatoes)
Focaccia Barese with potato-enriched dough, cherry tomatoes, oregano and olive oil
Baked Macaroni and Cheese (Southern Style)
Southern-style baked macaroni and cheese with a creamy centre and browned top
Pasta Puttanesca
Italian pasta with a quick tomato sauce of anchovies, olives, capers, garlic and chilli
Spaghetti alla Nerano Bianca (Courgette and Cheese Pasta)
White spaghetti dish with fried courgettes and melted provolone and Parmesan
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
New Orleans Red Beans and Rice with Sausage
Red beans simmered with andouille, served over long-grain rice
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.
