A colander does one job, draining, but it does it several times a week: a pot of pasta, a bag of spinach, a box of berries, a can of beans. A good one drains quickly, stands steady in the sink, and does not let orzo or rice slip through the holes.
Most of the decision comes down to material, hole size, capacity, and how the colander sits in your sink. Get those right and a basic colander will last for years.
This guide covers the difference between a colander and a strainer, what to check before you buy, and which type suits your kitchen.
| Stainless steel, perforated | Stainless steel, mesh | Plastic | Collapsible silicone | |
|---|---|---|---|---|
| Boiling pasta water | Yes | Yes | Check the maker's heat limit | Usually, check the maker's heat limit |
| Rice and small grains | Only if the holes are small | Yes | Only if the holes are small | Only if the holes are small |
| Stability | Good on a ring base or feet | Good on a ring base or feet | Light, can tip | Softer, can wobble when full |
| Storage | Bulky, some nest | Bulky | Nests with bowls | Folds nearly flat |
| Weak spot | Cost | Mesh can dent and trap starch | Can stain, warp, or hold odors | Less rigid when full of hot pasta |
Colander vs Strainer
The colander
A large bowl with holes, standing on a base or feet so it can sit in the sink on its own. It is built for volume and speed: draining a pot of pasta or potatoes, or rinsing a head of lettuce.
The strainer
Usually a fine mesh basket with a long handle, often with a hook on the far side so it can rest across a bowl or pot. It catches what a colander lets through, such as rice, quinoa, and lentils, and it can strain seeds from a sauce or sift flour.
Which you need first
A colander, because it handles the most common jobs. If you cook rice or small grains often, add a medium fine mesh strainer. Many kitchens end up with one of each.
Using a Colander Well
Pasta
Set aside a mug of the cooking water before you drain, since its starch helps a sauce cling. Skip rinsing pasta for a hot dish for the same reason. Rinsing makes sense for a cold pasta salad, where you want the pasta cooled and separate.
Produce
The FDA advises rinsing produce under running water rather than soaking it, and not using soap or detergent. Firm produce such as potatoes and carrots can be scrubbed with a brush. A colander keeps everything together while you do it.
Raw chicken
Do not rinse it in the colander, or anywhere else. The USDA advises against washing raw poultry because splashing can spread bacteria around the sink and counter, and cooking to a safe internal temperature is what makes it safe.
What to Look for in a Colander
Colanders look alike on a shelf. These are the details that make one easier to live with than another.
Hole size and pattern
Holes spread over the whole bowl, sides included, drain faster than a few holes at the bottom. Small, dense perforations, sometimes sold as micro-perforated, hold back rice, orzo, and quinoa. Large holes drain fast but let small food escape.
Base and stability
A solid ring base or three or more sturdy feet keep the colander upright and lift it clear of the water pooling in the sink. A colander that tips when you pour in a heavy pot is the most common complaint.
Handles
Two solid handles let you lift a full colander and shake it. Handles that reach the sides of the sink or the rim of a pot let it sit over them, which is useful for rinsing.
Capacity
Around 5 quarts is a common all-purpose size that handles a pound of pasta. A 3-quart colander suits one or two people and berries. Larger sizes are for big families and batch cooking. Check that it fits in your sink with room to pour.
Material and heat
Stainless steel handles boiling water and lasts. Plastic is light and cheap, but thinner plastic can warp or stain, so check the maker's heat limit before pouring boiling pasta water into it. Silicone takes heat well and folds, but it is floppier when full.
Storage
Colanders are awkward shapes. Nesting sets, collapsible silicone, and over-the-sink designs that sit flatter all help in a small kitchen. Measure the cabinet and the sink before you buy.
Photo by Ashford Marx on Pexels
Which Colander Suits Your Kitchen
Instead of ranking brands, here are five colander types and the kitchens they suit best.
Stainless steel micro-perforated colander
A stainless bowl punched with small holes all over, on a solid ring base. It drains pasta quickly, holds back rice and small shapes, takes boiling water, and usually goes in the dishwasher. If you buy one colander, this is the type to buy.
Look for
- Small holes over the sides as well as the bottom
- A solid ring base
- Two sturdy handles
Watch out for
- Higher price than plastic
- Takes up cabinet space
Collapsible silicone colander
A silicone body on a plastic or metal rim that folds down to a few inches tall. It stores in a drawer and is light to handle. The trade-off is rigidity: a full load of hot pasta can make it flex, so hold it by both handles.
Look for
- A firm rim and handles
- A stated heat limit
- A base that stays open when expanded
Watch out for
- Wobbles when full
- Folds can trap bits of food
Upgrade Your Prep: Get the ROO Bundle
ROO is a silicone mat that sits under your cutting board. It grips smooth countertops so the board never slides, and its built-in 7-cup pouch catches peels and trimmings as you cut. The Bundle includes the mat, a rubberwood board, and a reusable storage bag. $64.99.
Shop the ROO Bundle →Over-the-sink colander
A basket with extendable arms that rest on the edges of the sink, so it hangs over the basin and leaves both hands free. It is excellent for rinsing fruit and vegetables and draining small loads. Measure your sink, because the arms only extend so far.
Look for
- Arms that fit your sink width
- Non-slip ends on the arms
Watch out for
- Does not fit every sink
- Shallow baskets hold less pasta
Plastic colander
Light, inexpensive, and often sold in nesting sets with bowls. It is fine for rinsing produce and draining cooled food. Check the maker's heat guidance before pouring boiling water through it, and expect it to stain from tomato sauce over time.
Look for
- A stated heat limit
- A sturdy base
- Dishwasher-safe material
Watch out for
- Thin plastic can warp
- Stains and holds odors
Fine mesh strainer
Not a colander, but the tool that fills its gaps. A medium mesh strainer with a long handle and a resting hook catches rice, quinoa, and lentils, strains sauces, and sifts flour. It pairs with a colander rather than replacing it.
Look for
- A rigid frame and tight mesh
- A hook that rests across a bowl or pot
Watch out for
- Mesh can dent
- Too small for draining a full pot of pasta
Upgrade Your Prep Workflow: The ROO Bundle
A colander handles the wet side of prep. The rest happens on the cutting board, where rinsed vegetables get trimmed, peeled, and chopped, and where the scraps pile up. The ROO Mat sits under the board and grips smooth countertops like granite, tile, and polished stone, so the board stays put even when the produce coming off the colander is still a little damp. Its built-in pouch at the front edge catches up to 7 cups of stems, peels, and ends, so they go to the bin or compost in one trip instead of into the sink strainer. The ROO Bundle pairs the mat with a rubberwood board sized to fit it, for $64.99.
Upgrade Your Prep Workflow: Get the ROO Bundle
Rinse in the colander, chop on a board that stays put, and carry every stem and peel to the bin in one trip.
Check out the ROO Bundle →How This Guide Was Put Together
This guide is built from published material data, manufacturer care instructions, and the complaints that come up again and again in buyer reviews and cooking forums. It is not based on hands-on testing, and it does not rank brands, because a ranking without testing would be a guess. Food safety guidance on rinsing produce and raw poultry follows the FDA and the USDA Food Safety and Inspection Service. Heat limits for plastic and silicone vary by product, so check the manufacturer's instructions. Where ROO fits the job we say so, and where it does not we say that too.
Related Reading
- How to Wash Fruits and Vegetables
- The Best Salad Spinners for Home Cooks
- The Best Mixing Bowls for Home Cooks
- Pasta Salad Recipe
Frequently Asked Questions
What is the difference between a colander and a strainer?
A colander is a large bowl with holes that stands on its own in the sink, built for draining pasta, potatoes, and produce. A strainer is usually a fine mesh basket with a handle, built for small foods like rice and quinoa and for straining sauces.
Is a stainless steel or plastic colander better?
Stainless steel is the better long-term choice. It takes boiling water, does not stain or hold odors, and usually goes in the dishwasher. Plastic is lighter and cheaper and fine for rinsing produce, but check its heat limit before draining boiling pasta.
What size colander do I need?
Around 5 quarts suits most households and handles a pound of pasta. One or two people can get by with 3 quarts. Make sure it fits in your sink with room to pour a full pot.
Can you pour boiling water into a plastic colander?
Some plastic colanders are made for it and some are not. Thinner plastic can soften or warp. Check the maker's stated heat limit, or use stainless steel for boiling pasta water.
Should you rinse pasta after draining?
Not for a hot dish, because the surface starch helps sauce cling. Rinse it for a cold pasta salad, where you want it cooled quickly and not sticking together.
Can you rinse rice in a colander?
Only if the holes are small enough to hold the grains back. Many standard colanders will lose rice through the holes, which is why a fine mesh strainer or a micro-perforated colander is the better tool.
For most kitchens, a stainless steel micro-perforated colander of around 5 quarts on a solid base is the one to own. It drains pasta, rinses produce, and holds back rice. Add a collapsible or over-the-sink model if space is tight, and a fine mesh strainer if you cook grains often. Then take the rinsed produce to a board that stays put.