Strainers and Colanders

A gravy separator is your best friend if you're trying to reduce fat from your diet. Just pour the pan drippings from your pot roast or au jus sauce into one of these and let the fat rise to the top, Then you pour just the stock back into your pan for final seasoning or thickening. The glass separator works more quickly than plastic because it cools the fat faster. However the spout can be delicate and can't be banged around. Learn More

The Fine-Mesh Chinois for Sauces, Custards and Purees The Matfer Bourgeat 8-inch Exoglass Bouillon Strainer is built for cooks who need a refined, consistent texture from every sauce. Its Exoglass construction outlasts stainless steel strainers that dent, warp or loosen at the rim. Michelin-starred kitchens worldwide rely on Matfer’s Exoglass strainers, and the 8-inch size covers the daily work of the sauce station: demi-glace, crème anglaise, pastry cream, coulis and smooth vegetable purees.
Features That Matter in Daily Use Extra-fine double mesh with rod reinforcement: the double stainless steel mesh captures fine particles for a silky finish, while the reinforcement rods keep the cone from sagging under the weight of bones, vegetables and other heavy solids. Mesh molded into the frame: Matfer bonds the mesh into the Exoglass frame during molding, eliminating the crimped edges where conventional strainers loosen, sag and trap food. Cool-touch Exoglass frame: the frame stays cool to the touch, so the strainer can be handled safely while hot liquid passes through it. Insulated, ergonomic handle: remains comfortable through long prep sessions and busy service. One-piece body and handle: no joints or seams for food to collect in, which makes cleaning faster and more hygienic. Two side hooks: rest the strainer securely on a pot rim, leaving both hands free to ladle and press. Non-porous surface: will not stain, retain odors from garlic or shellfish, or leach chemicals into food. Built for commercial cleaning: withstands industrial dishwasher cycles, so kitchens accustomed to replacing strainers every six months can stop.
Beyond the Sauce Station The same fine mesh that refines a sauce also sifts flour and dusts powdered sugar evenly over pastries and plated desserts. Learn More

The Stock Strainer Built for High-Volume Kitchens The Matfer Bourgeat 10-inch Exoglass Bouillon Strainer is made for kitchens that strain stock, bisque and sauce in volume and need equipment that holds up to that pace. Its wide cone moves large quantities of liquid quickly, and its Exoglass construction outlasts stainless steel strainers that dent, warp or separate at the rim. Michelin-starred kitchens worldwide rely on Matfer’s Exoglass strainers for clear stocks and smooth sauces.
Features That Matter in Daily Use Mesh molded into the frame: Matfer bonds the fine stainless steel mesh into the Exoglass frame during molding, eliminating the crimped edges where conventional strainers loosen, sag and trap food. Two reinforcement wires: protect the mesh and hold the cone’s shape under the weight of bones, vegetables and shells. Cool-touch frame and insulated handle: the frame stays cool to the touch, and the thumb rest gives a secure grip when pouring heavy, hot stock. One-piece body and handle: no joints or seams for food to collect in, which makes cleaning faster and more hygienic. Two side hooks: rest the strainer securely on a stockpot rim for hands-free straining. Non-porous surface: will not stain, retain odors from shellfish or aromatics, or leach chemicals into food. Built for commercial cleaning: withstands industrial dishwasher cycles, so kitchens accustomed to replacing strainers every six months can stop.
Where It Earns Its Place Use it for veal, chicken and fish stocks, lobster and shrimp bisques, and large batches of sauce or custard base. The fine mesh also sifts flour and other dry ingredients. Learn More

Cooks who want restaurant-smooth custards and sauces at home will recognize this sieve from professional pastry and sauce stations. The Matfer Bourgeat 8-inch Exoglass Fine Sieve has a fine stainless steel mesh that holds back seeds, bits of cooked egg and other small particles a standard kitchen strainer lets through.
Pass a crème anglaise through it before chilling, or press raspberry coulis through it to remove the seeds. It also sifts flour and powdered sugar. The body and handle are molded as one piece of Exoglass, Matfer’s composite material, so there are no welds or seams where residue can collect. Two hooks let the sieve rest across a bowl or pot, leaving your hands free to pour and press.
Fine Mesh or Medium MeshChoose this fine sieve when the texture of the finished sauce or cream matters most. For straining stock or draining vegetables, the Matfer Bourgeat 8-inch Exoglass Medium Sieve Strainer drains faster. Learn More

A medium-mesh sieve does more of a kitchen’s routine straining than any other strainer, and the Matfer Bourgeat 8-inch Exoglass Medium Sieve is built for daily use. Home cooks with professional experience will know it as a standard prep tool for straining stock, rinsing berries and draining blanched vegetables.
The mesh drains quickly while still holding back solids, so the sieve doubles as a small colander. Its ventilated Exoglass handle stays cool, which lets you dip the sieve straight into a simmering pot and lift out food. Two hooks hold it across a bowl or pot rim for hands-free draining. Matfer molds the body and handle in one piece, leaving no seams or welds to clean around.
When to Choose the Fine Sieve InsteadFor custards and coulis that need to be completely smooth, the Matfer Bourgeat 8-inch Exoglass Fine Sieve Strainer catches smaller particles. Learn More