Stainless steel chinois

The stainless steel chinois by Ibili is a conical strainer that filters sauces, stocks, creams and purées, leaving them fine and lump-free. Its cone shape and small holes hold back skins, pips and solid parts while letting the liquid through; with a conical pestle or cone you press the preparation against the walls to make the most of it and extract all its flavour. It has a fixing lug that rests it stably on bowls and pans. It is made from stainless steel and available in 16, 18 and 20 cm diameter.

What the chinois is for

The chinois (so called for its conical shape) is the go-to utensil for achieving fine textures in cooking. It strains and filters, separating solids from liquids in soups, purées, sauces and stocks, and is essential when you want fine creams and sauces without lumps or impurities. It is used in all those recipes where you want to remove traces of skins, seeds, pips or fibres from the preparation.

It is common when making consommés and clarified stocks, mother sauces, vegetable creams, fruit coulis, juices, baby purées and baking preparations. Its conical shape concentrates the product at the tip and, with the help of the pestle, lets you drain out every last drop.

How to use it

Rest the chinois on a bowl or a pan using its fixing lug so it stays stable. Pour the preparation inside and, with a conical wooden pestle or cone that fits the walls of the strainer, press and turn to push the liquid through the holes. The pestle makes filtering easier and helps extract the most essences and flavours from the finished product.

Why choose the Ibili chinois

• Sturdy stainless steel: hard-wearing and solid, designed for heavy-duty use.
• Precise conical shape: its small holes ensure fine, even filtering.
• Fixing lug: rests stably on bowls and pans while you strain.
• Several sizes: choose the diameter to suit the quantity you usually cook.
• Made by Ibili: a Gipuzkoa brand with more than 80 years of experience in kitchenware.

Available sizes

Select the diameter from the drop-down on the product page. Each size has its own reference:

Frequently asked questions

What is the difference between a chinois and an ordinary strainer?

The chinois has a cone shape and very fine holes, designed to obtain lump-free creams and sauces by pressing with a pestle. An ordinary strainer is more open and is used for draining or straining in general.

Do I need a pestle to use it?

The conical pestle or cone is not essential, but it helps a lot to press the preparation and make the most of the product. Without it you can filter by gravity or with the back of a ladle.

Which diameter suits me?

For small portions or sauces, 16 cm is convenient; for purées and stocks in larger quantities, 18 or 20 cm work better.

What material is it made from?

From stainless steel, a hard-wearing, hygienic and durable material suitable for contact with food.

Discover also our kitchen colanders and strainers, such as the Lacor reinforced mesh strainer and the pot strainer, and all the utensils for food prep.