Tortelloni al Burro e Salvia (Pasta with Butter and Sage)
Tortelloni tossed with butter, sage and Parmesan
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
Neua Pad Nam Man Hoi (Beef in Oyster Sauce)
Thai beef stir-fry coated in oyster sauce and light soy
Pasta alla Boscaiola (Creamy Mushroom and Pancetta Pasta)
Pasta with creamy mushrooms, pancetta, white wine and Parmesan
Bossam (Boiled Pork Wraps)
Boiled pork belly lettuce wraps with rice, kimchi and ssamjang
Gigantes Plaki (Greek Baked Giant Beans in Tomato Sauce)
Greek baked giant beans in tomato and olive oil sauce
Quick Thai Curry Ramen
Thai curry ramen with coconut milk, pak choi and lime
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
Insalata di Farro con Verdure (Italian Farro Salad with Roasted Vegetables)
Farro salad with roasted courgette, tomatoes and red onion
Liver and Bacon with Mash and Onion Gravy
Seared liver and crisp bacon with mash and onion gravy
Ragù di Cinghiale (Wild Boar Ragù with Pappardelle)
Wild boar ragù tossed through pappardelle with rosemary and juniper
Tavuklu Pilav (Turkish Chicken Rice Pilaf)
Turkish chicken rice pilaf topped with shredded chicken
Moroccan Carrot Salad with Cumin, Lemon and Coriander
Tender carrots dressed with lemon, cumin and fresh coriander
Causa Limeña (Peruvian Layered Potato Dish)
Chilled layered potato dish with chicken, avocado and ají amarillo
Vietnamese Spring Roll Bowl (Vermicelli with Prawns and Nuoc Cham)
Vermicelli bowl with prawns, herbs and nuoc cham dressing
Thai Coconut Chickpea Curry
Coconut chickpea curry with spinach, lime and coriander
Bindaetteok (Korean Mung Bean Pancakes with Vegetables)
Korean mung bean pancakes with vegetables and a soy dipping sauce
Greek Lentil Grain Bowl
Lentil and bulgur bowl with lemon dressing and feta
Fasolada (Greek White Bean and Tomato Soup)
Greek white bean and tomato soup with herbs
Roasted Root Vegetable Bowl with Barley and Dill Dressing
Roasted root vegetables over barley with dill yoghurt 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.
Simmer
Zabaglione con Fragole (Marsala Custard with Strawberries)
Warm Marsala custard served over fresh strawberries
Bake
Classic Chicken Pot Pie
Chicken and vegetable pie with shortcrust pastry
Pan fry
Côte de Veau à la Crème (Veal Chops with Mushroom Cream Sauce)
Veal chops with creamy mushroom sauce
No cook
Caprese-Style Tomato and Burrata Salad with Basil
Tomato and burrata salad with basil, olive oil and balsamic
Medium
Sfiha (Open-Faced Lamb Pies)
Open-faced pies topped with lemony spiced minced lamb
Easy
No-Churn Thai Coconut Ice Cream
No-churn coconut ice cream made with double cream and coconut milk
Easy
Chicharrón en Salsa Verde (Pork Rinds in Green Chilli Sauce)
Pork rinds softened in tangy tomatillo and green chilli sauce
Easy
Mexican Chicken Traybake with Sweet Potato and Chipotle Lime
Chicken traybake with sweet potato, chipotle lime and peppers
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.
