Prep / Kitchen Tools / Straining
Size it up
Every size, side by side.
The material
Tools that outlast the kitchen
Food-grade 304, with no plastic to go brittle.
A colander or a strainer takes boiling water, acid and the dishwasher for years on end, which is exactly where inexpensive tools fail - plastic clouds and cracks at the rim, plated steel pits and rusts.
These are food-grade 304 stainless throughout, including the parts nobody looks at. Nothing to stain, nothing to hold odour, and no component that ages at a different rate from the rest.
Care
Looking after it.
304 stainless steel, so it won't cloud, stain or crack the way plastic does.
The full care guideA quick rinse. The dishwasher is fine too.
A quick rinse after draining is usually all a strainer needs. The dishwasher is fine too.
Limescale, not rust. A little vinegar takes it off.
The chalky bloom from hard tap water is limescale, not rust. A little vinegar takes it off.
Shake it, then leave it upside down.
Mesh and perforations both hold droplets. Give it a shake and leave it upside down for a moment.
Avoid
- Leaving it wet in contact with rusty tools, which can mark the steel.
Is it dishwasher-safe?
Yes. Stainless steel is unaffected by dishwasher heat and detergent.
Will it rust?
304 stainless steel does not rust in normal kitchen use. Brown spots are nearly always deposits from hard water or from contact with something else that is rusting, and they clean off.
What is the white film on it?
The chalky bloom from hard tap water is limescale, not rust. A little vinegar takes it off.
Will it hold rice?
Yes. The fine mesh holds rice, poha and quinoa.
Why stainless rather than plastic?
Plastic clouds, stains, holds odour and eventually cracks at the rim. Steel does none of those, and takes boiling water indefinitely.
COOK IT TONIGHT
