Skip to content
FriendsPantry
Sieve / strainer

Utensils & kitchen tools · Strainer

Sieve / strainer

A fine wire-mesh bowl with a handle for straining liquids, sifting flour and pressing purées smooth.

Essential in most kitchens · Manual · 200 recipes

Photo: EvaK, via Wikimedia Commons (CC-BY-SA-2.5)

What it is

A bowl-shaped mesh of fine wire, usually with a long handle and a hook to rest it across a bowl. Its small holes catch fine particles that a colander, with its larger holes, would let through. Very fine conical versions are called chinois; flat drum sieves (tamis) are used for sifting and purées. Tea strainers are tiny sieves.

What it’s for: Separating fine solids from liquids and removing lumps from dry ingredients.

How to use it

  1. Rest the sieve over a bowl or pan with room underneath for what passes through.
  2. Pour liquid in slowly or spoon in flour.
  3. Tap the rim for flour, or press solids through with the back of a spoon for purées.
  4. Discard what is left or keep it as the recipe says.

Good to know

Tasks
sifting flour and icing sugar, straining stocks and sauces, rinsing rice and lentils, draining yogurt, dusting cocoa and sugar, pressing purées smooth
Materials
stainless steel mesh, nylon mesh, plastic frame
Care and cleaning
Rinse straight away and tap out debris; use a brush on the mesh. Do not bash the rim, which can warp it.
Limitations
Slow for large amounts of pasta or vegetables; fine mesh clogs with thick mixtures.

If you don’t have one

  • Colander — Line with muslin or kitchen paper for finer straining.
  • Muslin cloth — Strains yogurt, paneer and nut milk very finely.

Equipment guide

How it works: Mesh lets liquid and fine particles pass while catching larger solids. A fine mesh holds back seeds and spice particles; pushing purées through with a spoon gives a velvety texture. Shaking flour through a sieve also breaks lumps and aerates it.

MaterialGoodWatch out
Stainless steelDurable, non-reactive, dishwasher-safe, does not hold smells.Can scratch non-stick pans; conducts heat, so all-metal handles get hot.
Nylon meshNon-reactive; good for acidic fruit purées.Can melt in very hot liquids.
Muslin or cheesecloth (as a liner)Strains clear stocks and paneer.Needs washing and drying after each use.
Mesh strainer
General use; several mesh sizes.
Chinois (conical fine strainer)
Smooth sauces and clear stocks.
Drum sieve (tamis)
Flat mesh for very fine purées and flour.
Tea strainer
Small; tea and spice infusions.

Buying guidance

Starting out: One fine and one medium stainless sieve with hooks to rest on a bowl.

Keen cook: A chinois for stocks and sauces.

  • Fine, tightly woven mesh
  • Strong rim and handle
  • Bowl rest or hook
  • Diameter 15–20 cm

No brands or prices — check current reviews before buying.

Techniques:Deep-fryingDry grindingStock makingClarification

Related tools

Recipes that use it

188 more