Chef Inox Stainless Steel Colander 13L

This is a great colander and i recommend it over plastic any day.

This will make straining stock off so easy - I always make 3 10 litre stockpots worth at a time (makes the same amount of mess so why not?) and straining it is a pain. I've been using a 2 litre conical strainer on a stand, and ladling stock in, leaving it to drain, emptying it, ladling more in, etc, etc. With this colander I can just sit it in a stockpot and ladle a whole stockpot worth in and leave it to drain!My stock recipe: 5 kg chicken wing tips or wings, 4 kg carrots, 5 large leeks, 1 large celery, pepper, bay leaves, garlic, a couple of cloves, stick of cinnamon, and whatever herbs are in the garden. Chop all vegies roughly - don't bother to trim or wash, smash chicken bones with cleaver, put into stock pots, cover with water, bring to boil and simmer for ... MoreThis will make straining stock off so easy - I always make 3 10 litre stockpots worth at a time (makes the same amount of mess so why not?) and straining it is a pain. I've been using a 2 litre conical strainer on a stand, and ladling stock in, leaving it to drain, emptying it, ladling more in, etc, etc. With this colander I can just sit it in a stockpot and ladle a whole stockpot worth in and leave it to drain!My stock recipe: 5 kg chicken wing tips or wings, 4 kg carrots, 5 large leeks, 1 large celery, pepper, bay leaves, garlic, a couple of cloves, stick of cinnamon, and whatever herbs are in the garden. Chop all vegies roughly - don't bother to trim or wash, smash chicken bones with cleaver, put into stock pots, cover with water, bring to boil and simmer for several hours until chicken meat falls off bone. Strain through coarse strainer (allowing it to drip through with no pressure), then strain through ultra-fine strainer or through cheesecloth. Allow to cool, remove fat from surface. I then boil the whole lot down to a dark brown sticky jelly - I get about a litre and a half of this wonderful concotion, and use it in small quantities to add flavour. Makes gorgeous risotto - just add a tablespoon or two per litre of water. I also use a small lump where ever I would otherwise use a stock cube. I keep it in the fridge and boil it once a week - each batch lasts me for 3 - 6 months.

Slowly getting rid of plastic items in my kitchen so I was really happy to find this 18/10 stainless steel. Great size. The only thing I would say is that it could do with a few extra holes in the base as liquids are sometimes slower to drain away. However this is easily fixed with a couple of quick shakes!