Many home cooks struggle with sauces that feel grainy, broken, or just not as smooth as the restaurant version, even when the flavor is good. The right strainer or chinois fixes a lot of that frustration very quickly. Here are the top picks that reviewers and professionals keep going back to:

Top professional-grade strainers and chinois picks

These are pulled from products that real kitchen pros trust, with a focus on durability, comfort, and seriously smooth results. They suit both home cooks and small commercial kitchens.

Why strainers and chinois matter for velvety sauces

Good sauce is often the difference between a home style plate and a restaurant style plate. You can use the same ingredients, the same pan, even the same recipe, but if the texture is off, the whole dish feels flat.

That last step of straining is where many people cut corners. It feels optional. It looks like an extra dish to wash. Yet that fine mesh or cone shaped chinois is what removes tiny lumps of flour, bits of herb stem, curdled protein, or stray peppercorns that your whisk will never fully break down.

A decent pan gives you browning and flavor. A good strainer or chinois gives you that smooth, glossy finish that makes the sauce feel expensive.

Once strainers start to feel like tools instead of chores, sauce making becomes calmer. You stop worrying about lumps and focus more on balance and flavor.

Types of strainers and what they are actually good for

Standard mesh strainers

Mesh strainers are the everyday workhorses. They come in different diameters with wire handles and a simple fine mesh basket. These are usually the first upgrade for anyone who is tired of only using a colander.

They shine when you:

• Rinse grains or small pasta
• Sift flour or powdered sugar
• Strain small batches of stock, tea, or fruit puree
• Remove seeds from quick coulis or berry sauces

For velvety sauces, a standard mesh strainer does a decent job if the mesh is very fine and the frame is sturdy enough to let you press with a spoon or ladle.

Chinois (conical fine strainers)

The classic cone shaped chinois is what many restaurant kitchens rely on for smooth sauces, soups, and custards. The cone shape funnels everything through a single point, which allows stronger pressure with a pestle or ladle.

Good uses for a chinois include:

• Passing pan sauces just before serving
• Making silky soups from roasted vegetables
• Clarifying stocks and broths
• Straining pastry creams and custards
• Finishing fruit purees for desserts or cocktails

When someone says their sauce tastes the same as a restaurant but does not look the same, they are usually missing a chinois and a heat proof spatula or ladle.

Chinois chinois vs perforated conical strainers

Here is a quick distinction that confuses many buyers. Not every conical strainer sold as a chinois has the same mesh. Some have perforated metal with larger punched holes. Others have genuine fine mesh.

A quick comparison helps:

Type	Surface	Best for	Texture result
Fine mesh chinois	Very fine woven mesh	Sauces, soups, custards, fruit purees	Very smooth, almost velvety
Perforated conical strainer	Metal with small punched holes	Stocks, large batches, pressing solids hard	Smooth but not as silky as mesh
Standard mesh strainer	Flat or shallow mesh basket	Everyday kitchen tasks	Moderately smooth, depends on mesh size

Both conical types are useful, but for that extra luxurious sauce texture, the true fine mesh version is usually the better choice.

Tamis or drum sieves

A tamis looks like a drum with mesh stretched across the bottom. It is more common in pastry and professional kitchens, but it deserves a quick mention, as it creates very refined textures.

It works best for:

• Super smooth potato puree
• Nut pastes and marzipan
• Very delicate purees for plated desserts

For home cooks who mainly care about sauce, a tamis is nice but not necessary. A good chinois covers most needs.

Key factors that make a strainer or chinois worth buying

Not every fine mesh tool on the shelf is equal. Some feel flimsy. Some clog quickly. Some sit awkwardly on pots. A bit of attention to build details saves a lot of irritation later.

Mesh fineness and consistency

Mesh fineness is the main factor behind how smooth your sauce will be. But it can be overdone. If the mesh is extremely fine and the material is weak, it will bend or clog, and you will fight with it each time.

Look for:

• Mesh that catches specks of herb and pepper but still lets liquid flow with gentle pressure
• No visible deformation or thin patches when you push lightly with a spoon
• Even spacing across the entire surface, without random larger openings

If the mesh feels like it will dent from normal spoon pressure, it is not ideal for frequent sauce work.

Frame construction and weld quality

The mesh is only as strong as the frame around it. Many budget strainers bend at the rim or where the handle meets the body. Once that joint loosens, cleaning becomes harder, and the tool feels unsafe with hot liquids.

Better models tend to have:

• Thick rim that does not flex easily when pressed
• Clean welds between mesh, frame, and handle, with no sharp bits
• Reinforcing bars or ribs that support the mesh cone
• A solid loop or hook on the opposite side of the handle to rest on pots

Comfortable handles and balance

Straining is more tiring than it looks, especially with something like a large batch of tomato sauce or soup. A skinny, sharp edged handle digs into the hand quickly.

Better ergonomics show up in small details:

• Slightly thicker handles that feel stable when the tool is heavy
• Handles long enough to clear steam and hot rims
• Non slip or textured surfaces that are not too squishy
• A second support hook or side handle on big chinois for two handed holding

Balance matters too. A very heavy handle with a light cone tends to tip and feels awkward when resting on a pot.

Size and capacity

Many buyers underestimate size. A tiny strainer looks neat, but if you have to refill it over and over, you are wasting time and risking spills.

Consider:

• Diameter at the top of the cone or basket
• Depth of the strainer, which controls how much you can load at once
• The size of pots, bowls, and saucepans you normally use

For sauces, a medium sized chinois that fits over a saucepot or mixing bowl is usually enough. For soups and stocks, a larger diameter gives more surface area and quicker work.

Material and durability

Most good strainers and chinois are stainless steel, and that is usually the safest bet for heat, stain resistance, and cleaning. But not all stainless is equal in thickness or finish.

Signs of better quality include:

• Noticeable weight without feeling like a brick
• Mesh that springs back instead of staying dented
• Smooth, brushed or polished surfaces that do not trap food easily
• No flaking coatings or cheap paint anywhere near food contact areas

Plastic framed or fully plastic models can work for cold uses, but they often warp when exposed to steam or boiling liquid. For velvety sauces, metal tends to hold up better to heat and pressure.

Cleaning and maintenance

Many people avoid using their strainers often because they hate cleaning them. That is fair. Thick purees and egg based sauces clump in the mesh if they dry even for a short time.

Better designs help by:

• Having few seams or crevices where food gets stuck
• Being dishwasher safe without warping or rusting
• Using welded joints instead of folded gaps
• Offering simple shapes that a brush can reach easily

A quick tip that matters more than the tool itself: rinse immediately in very hot water before anything dries. A small nylon brush lives well next to the sink for this job.

Buyer guide: how to pick the right strainer or chinois for your kitchen

Start from what you actually cook

Before looking at features, think about what you really cook in a normal month, not what an ideal version of yourself might cook someday.

Ask a few questions:

• Are you more likely to make pan sauces from seared meat or large batches of soup?
• Do you bake custards and pastry creams, or mostly simple gravies?
• How often do you cook for more than four people?
• How much storage space is there for one more bulky tool?

A person who mostly cooks quick skillet dinners may benefit from a single medium mesh strainer that fits over a measuring jug. Someone who loves stock, purees, and desserts will get real value from a solid chinois plus a regular mesh strainer.

Choosing mesh fineness for sauces

Thinner mesh is not always better. For example, a very fine mesh can slow down thick tomato sauce so much that it becomes annoying, and you start skipping the step.

A practical approach is:

• For everyday gravy and pan sauces: fine mesh, but not ultra fine, so liquid passes quickly
• For soups and delicate sauces: finer mesh chine style, used with a ladle or pestle
• For stock: slightly coarser perforated cone or sturdy mesh that tolerates hard pressing

If you plan to own only one main tool, pick a fine mesh chinois that can still handle moderate pressure without clogging too fast, and pair it later with a coarser strainer if you find yourself making more stock.

Matching size to your existing cookware

A strainer that does not sit well on your pots will drive you mad. Before buying, check a few measurements:

• Interior diameter of your most used saucepan and stockpot
• Width of your largest mixing bowl
• Length of your storage cabinet or rack where the cone will hang

The best match is usually a chinois whose rim can rest on two points: the pot edge and its support hook. That way, your hands are free to ladle and press instead of holding the cone in place.

Budget planning: what is worth paying more for

There are very cheap strainers on the market, and they can work for light tasks. But some features are worth paying more for if you care about sauces.

Good mesh and strong frame matter more than brand name. Pay for structure, not decoration.

Worth paying a bit extra for:

• Sturdy, thick rim and welded construction
• Genuine fine mesh that will not warp or tear quickly
• Heat safe metal with no weak plastic in key joints
• A pestle or cone shaped tool included for pressing, if you will use it often

Things you can live without, at least at first:

• Designer finishes or colored coatings
• Fancy handles that add price without comfort
• Very large commercial sizes that will never fit in your sink

How to use a strainer or chinois for smoother sauces

Set up correctly

Before pouring anything, set the chinois or strainer over a stable pot or heatproof bowl. If you need two hands to keep it from tipping, the support is wrong. Adjust until it feels steady.

Basic steps that help:

• Place a damp towel under the receiving bowl to keep it from sliding
• Hook the chinois on the far side of the pot so it leans slightly toward you
• Keep a ladle and heatproof spatula or wooden spoon nearby

Pouring and pressing

Do not dump everything in at once. That just overloads the mesh and slows everything down.

Instead:

• Pour in sauce or soup in batches that fill only part of the cone
• Let gravity work for a few seconds
• Use the ladle or pestle to press in a circular motion against the mesh
• Scrape the outside of the mesh occasionally to help liquid drip down

For very delicate preparations, like custard, avoid aggressive pressing. Just let it pass with gentle stirring so you do not force cooked egg bits through the mesh.

Dealing with thick or grainy mixtures

Some mixtures, like berry purees or roasted tomato sauce, will always fight you. In those cases, it can help to thin the mixture slightly with a bit of stock, cream, or water before straining. Warm liquid flows better and leaves less behind.

Another trick is to use two stages:

• First pass through a slightly coarser mesh or colander to remove big bits
• Second pass through the fine chinois for that velvety texture

This keeps your best mesh from clogging and makes cleaning easier.

Care and cleaning: keeping your mesh in good shape

Immediate rinse routine

The difference between a strainer that feels easy to own and one that feels like a burden is usually how fast it gets rinsed after use.

A basic routine that works well:

• As soon as you finish straining, knock out any solids into the trash or compost
• Rinse under very hot water from both inside and outside
• Use a soft brush to work in circles along the mesh
• Shake off excess water and let it air dry fully before storing

Leaving sauce residue to dry in the mesh is what leads to those stubborn, permanent looking stains and clogs.

Dishwasher or hand wash

Many stainless models claim to be dishwasher safe, and that is often true. Still, very fine mesh can bend if it hits heavier items, and harsh detergents dull the finish over time.

Hand washing with hot water and mild soap tends to extend the life of the mesh and keeps it looking cleaner. If you do use the dishwasher, place the strainer where it cannot get crushed by plates or heavy pans.

Storage tips

Chinois are awkward shapes. If thrown in a crowded cabinet, the mesh can dent quickly.

Better storage ideas:

• Hang from a sturdy hook by the handle
• Store cone up, not cone down, to protect the tip and mesh
• Avoid stacking heavy bowls on top of mesh baskets

A simple hanging rail in the kitchen or pantry works surprisingly well for these tools.

Balanced overview: advantages and drawbacks of fine strainers and chinois

What high quality strainers and chinois do well

• They improve sauce texture in a way that no extra whisking will match.
• They remove tiny lumps of flour, egg, or protein that ruin an otherwise good sauce.
• They help clarify stocks and broths for clearer soups and reductions.
• They allow you to turn rustic purees into smooth restaurant style soups.
• They make berry and fruit sauces seed free with less waste than many gadgets.
• They can also handle general tasks like rinsing grains or sifting sugar.
• They tend to be durable long term if the frame and mesh are solid.
• They improve presentation when you care about plating and fine dining at home.

Real downsides you should be aware of

• They take up an awkward amount of space in small kitchens.
• They require careful cleaning, especially with thick purees.
• Good models cost more than basic colanders or cheap mesh tools.
• Very fine mesh can clog easily with certain sauces if you rush.
• Heavier models feel tiring to hold over a pot for long periods.
• Some designs do not sit firmly on pots, which can make hot spills more likely.
• Plastic components on some strainers warp when used over steam or boiling liquid.
• Buying the wrong size leads to frustration and underuse.

Common mistakes when using strainers and chinois

Overloading the mesh

This is the main error. Pouring too much sauce or soup at once compacts the solids against the mesh and slows everything down. Then you push harder and risk bending the mesh or splashing hot liquid.

Smaller, repeated batches are safer and faster overall.

Pressing everything through by force

With stocks and vegetable soups, pressing hard is fine. With egg based sauces, custards, or delicate reductions, heavy force pushes unwanted bits through and ruins the smoothness you worked for.

Use judgment. If you see grainy residue building up, back off on pressure and let gravity do more of the work.

Using the wrong type for the job

A very fine chinois is poorly suited to straining large batches of chunky tomato sauce with skins and seeds. That is a recipe for clogging and frustration. A perforated cone or coarser strainer is better there.

Matching the mesh to the task is more effective than trying to make one tool do everything perfectly.

Letting food dry before cleaning

This has been mentioned already, but it causes so many headaches that it deserves one more line. Dried starch is like glue in mesh. Once that builds up, your strainer never works quite the same again.

FAQ: strainers, chinois, and velvety sauces

Do you really need a chinois strainer for velvety sauces?

No, it is not absolutely required, but it helps a lot. A regular fine mesh strainer can improve sauce texture. A chinois just makes it easier to get very smooth results, especially for purees, soups, and fine sauces where presentation matters.

What mesh size is best in a chinois for velvety sauces?

For most home cooks, a fine mesh that blocks herb bits and pepper flakes but still lets sauce pass under gentle pressure is best. Ultra fine tea style mesh is usually too slow. If product details mention microns or mesh count, mid range fine tends to be more practical than the very finest options.

Can a regular fine mesh strainer replace a chinois for smooth sauces?

For light sauces and gravies, a fine mesh basket strainer can do a similar job. The difference shows up when you want to press thicker mixtures or larger volumes. The cone shape and stronger frame of a chinois make that job easier and usually give a more even texture.

How do you clean a chinois strainer after thick sauces?

First, knock out as much residue as possible into the trash. Rinse at once with very hot water from both sides. Use a soft brush to work over the mesh in circles. Avoid metal scouring pads that can tear the mesh. Let it air dry fully before storing so moisture does not sit in the seams.

Is a chinois worth it if you rarely make stock or soup?

It depends on how much you care about sauce texture. If you mainly cook simple pan sauces now and then, a well made fine mesh strainer might be enough. If you enjoy experimenting with reductions, purees, and more refined dishes, a chinois starts to feel worth the space and cost.

What size chinois strainer is best for home use?

For most home kitchens, something that fits comfortably over a standard saucepan or mixing bowl works best. Very large commercial sizes are harder to store and clean. A medium to large cone that can handle a few cups at a time is usually a good balance.

Can you use a chinois strainer for frying oil?

Some people do, but it is not ideal for keeping mesh in top shape. Hot oil plus tiny crumbs can cling to the mesh and are harder to remove fully. A separate metal skimmer or dedicated oil filter is usually better. If you do filter oil in your chinois, clean it very thoroughly right away.

What is the difference between a chinois and a chinois chinois for sauces?

Many brands use the words loosely, which causes confusion. Often, chinois refers to a perforated cone with punched holes, better for heavy pressing and stock. A chinois chinois usually means a cone with true fine mesh, which gives smoother sauces and purees. Checking the product photos for mesh vs punched metal is the safest way to tell.

Why does sauce taste the same but feel different before and after a chinois?

The flavor compounds are still there, but the mouthfeel changes when tiny solids are removed. Those small lumps and fibers interrupt how the sauce coats your tongue. Once the mesh takes them out, the perception of richness and smoothness increases, even if the recipe stayed the same.

Should you strain every sauce through a fine mesh strainer or chinois?

No, some sauces are meant to be rustic, like chunky tomato sauce or certain gravies with visible bits of onion and pepper. Use the tool when you want a silky, glossy, nappe style sauce that coats food evenly. For casual plates, skipping the strainer can be the right call.

One last question worth asking

Is a better strainer or chinois going to change how your cooking feels day to day?

If sauce texture frustrates you, if bits in soup bother you, or if you enjoy serving food that looks as calm and polished as it tastes, then a strong, well chosen strainer or chinois is a quiet upgrade that you will use far more than you expect. If most of your cooking is quick and rustic, a single solid fine mesh strainer might already be enough, and the real change might come from how often you choose to use it rather than which exact model you buy.