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De Buyer stainless steel strainer
16,38€
18,35€
Shipping conditions for EU countries:
- Delivery within 3-5 business days
- Shipping cost from 9,90€
By De Buyer
The De Buyer Stainless Steel Colander is a must-have in your kitchen. This utensil is made entirely of stainless steel and is ideal for draining, blanching, filtering or straining food. It is also a great tool for your sweeter recipes, as its fine-mesh stainless steel wire mesh is a great option for sifting all kinds of flour, icing sugar, cocoa or ground cinnamon.
It has a hook that allows it to be placed on any container , saucepan, pot or bowl, adapting easily and keeping it stable. It is a light and manageable strainer , thanks to its comfortable-grip handle. Its design is ideal for hanging , freeing up space in drawers and cupboards. This way you will always have it at hand when you need it.
The strainer comes in three sizes, so you can choose the one that best suits the diameter of your utensils or your cooking and baking needs:
- 10 cm strainer . Measurements: 25.5 cm long and 80 g in weight.
- 14 cm strainer . Measurements: 35 cm long and 130 g in weight.
- 18 cm strainer . Measurements: 40 cm long and 220 g in weight.
Characteristics:
- Stainless steel strainer.
- Available in 3 sizes: 10 cm, 14 cm and 18 cm.
- Fine weave stainless steel wire mesh.
- Dishwasher safe.
- Hook at the end so it can be hung and placed on containers.
- Lightweight, comfortable grip handle.
Why we like the De Buyer stainless steel strainer
- Its fine mesh is ideal for straining without leaving any solid residue.
- And it is perfect for sifting any flour, or sprinkling icing sugar or cocoa.
- It is a kitchen essential that will last you for many, many years!
De Buyer's story
Founded in 1830 in Le Val d'Ajol (France), De Buyer is a family-run company that produces kitchenware for professionals and fine dining restaurants around the world. With over 2,000 products currently in its catalogue, it exports to 95 countries. Well-known in French culinary circles , De Buyer collaborates with prestigious cooking schools such as the École Nationale de la Pâtisserie, the École de Cuisine Alain Ducasse and the École Ferrandi.
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