A colander has large holes and is for draining — pasta, vegetables, anything where you want the water gone quickly. A sieve has fine mesh and is for straining out small particles or sifting dry ingredients. Hole size is the whole distinction, and it decides what each is good for.
The core difference
Both let liquid through and hold solids back. The mesh decides which.
- colander — large perforations, bowl-shaped, often footed. Draining.
- sieve — fine mesh, usually with a handle. Straining, sifting, puréeing.
When it matters
Rinsing quinoa or small grains in a colander loses much of it through the holes. Draining a large pot of pasta through a small sieve is slow and awkward. Straining stock needs a sieve, ideally a fine one — a colander will let the particles you are removing pass straight through.
Related items
A chinois is a very fine conical sieve for the smoothest results. A strainer is a general term covering both. In British English a sieve is often called a strainer when used for tea.
Frequently asked questions
Can I use a colander instead of a sieve?
Only for large items. The holes are too big for rinsing small grains or straining stock.
What is a chinois?
A very fine, cone-shaped sieve used for producing especially smooth sauces and stocks.
Is a strainer the same as a sieve?
Strainer is a general term covering both types. In British English tea strainers are small fine sieves.