Chinois, Conical or Double Mesh? Choosing the Right Strainer
Chinois, conical, sieve — what's the difference?
They look similar and do quite different jobs.
| Type | Mesh | Use it for | Price |
|---|---|---|---|
| Chinois | Extra fine | Silky sauces, clear stocks, consommé — and fryer oil cleaning | £28.99 (20cm) |
| Conical strainer | Fine | The workhorse: stocks, sauces, draining, general service | £18.99 (8") · £25.99 (10") |
| Double mesh sieve | Two layers | Catching what a single layer misses — flour, fine solids, very clear liquids | £18.99 (26cm) · £31.99 (30cm) |
| Single mesh sieve | Single layer | Sifting, quick straining, everyday prep | from £7.78 (24cm) |
The cone shape is not decorative. It funnels everything to a single point, so you can press solids through with a ladle and get every last drop of liquid out — which is exactly what you want from a stock you've spent hours on.
Why a chinois is the right tool for fryer oil
This surprises people, but the logic is simple: the finer the mesh, the more suspended carbon you take out.
Fine particles suspended in fryer oil are what darken it, taint the flavour, and carbonise onto your tank and probes. A coarse skimmer takes out the big pieces. An extra-fine chinois (£28.99) takes out what the skimmer leaves behind.
Filtering oil properly is the cheapest way to extend its life — and oil is one of the biggest consumables in a fryer kitchen. See our fryer cleaning guide for the full routine.
What size do I need?
- 8 inch conical (£18.99) — sauces, smaller batches, service work.
- 10 inch conical (£25.99) — stocks, larger volumes, batch prep.
- 20cm chinois (£28.99) — fine finishing work and fryer oil.
- 26–30cm double mesh (£18.99–£31.99) — big-batch sifting and straining.
Size for your biggest regular job, not your average one. Straining a big stock through an undersized strainer means doing it in batches, and batches mean spills and burns.
Single mesh or double mesh?
- Single mesh — faster flow, easier to clean, fine for most prep. From £7.78.
- Double mesh — two layers catch far more. Slower, but the result is noticeably clearer. Worth it for sauces where texture is the point, and for sifting where lumps are unacceptable.
If you can only buy one, a fine conical does most jobs. Add the double mesh when you have a specific reason.
Looking after them
- Rinse immediately after use. Anything starchy or sugary sets like glue in a fine mesh and is then almost impossible to shift.
- Never bang it out on the edge of a sink. This is how mesh gets dented and torn — and a torn mesh is a scrap strainer.
- Use a brush, not a scourer, on fine mesh.
- Wooden handles should not be left to soak. Wash and dry them.
A fine strainer is a precision item. Treated like a colander, it lasts weeks; treated properly, years.
Frequently asked questions
What is a chinois used for?
Producing a very smooth, clear result — sauces, stocks, purées, consommé. Its extra-fine mesh also makes it the right tool for cleaning suspended carbon out of fryer oil.
Can I put strainers in the dishwasher?
Stainless steel mesh generally washes well, but fine mesh clogs with baked-on residue if you don't rinse it first. Wooden handles are better washed by hand. Check the individual product page.
Why does my strainer smell?
Residue trapped in the mesh. Fine meshes hold on to fats and proteins that a quick rinse doesn't shift. Soak, brush out, and rinse immediately after use in future.
What's the difference between a chinois and a fine sieve?
The shape. A chinois is conical, so it funnels to a point and lets you press solids through with a ladle. A sieve is flat-bottomed and better for sifting dry goods.
How fast can I get one?
UK stock, £4.99–£31.99. Order before 10am for next-day delivery, free over £25. Call 073 8051 5838.
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