— Linda Ellis

So, uh, yeah, that's, those are basically kind of two different schools and we're, you know, we, I do this too, we call 'em strainers, but there's, it's a s chinois and a strainer versus a colander. So there's different types of these. Now, the cone wire one that comes down, um, like that's traditionally used in, you know, industrial kitchens and stuff. And the reason it's actually in a cone like that is because when you put the liquid in, you can actually take something on the outside and help to kind of push some of the liquid through and keep some of the seeds that are actually in that. Now, that's basically straining it out to be able to get whatever a liquid you are to be able to get rid of all the big chunks in it. Now the one that has the, oh, this, the round bottom on the bottom of it, those are actually originally designed to go in a pot. So you would actually put like your pasta inside of that and then put that on top of your pot of water while it's boiling. And when the water is done boiling, you can basically just take that right off and your pasta is drained and you can still have the water on the, on the stove and everything. So, um, you know, I use 'em for each style though. Like, uh, it kind of, you know, I don't even have a cone shaped one, um, in my house, but I have many of the other types of strainers and colanders, um, you know, as well. Um, just depending on how, you know, fine, you wanna get something into it. So the wire mesh, if you're using those, uh, it'll work for a, any of those same kind of, uh, tools for those as well. But typically it's to be able to drain out even fine, fine seeds outta things. Um, and the next step would be to be like, go through a cheese cloth or something like that if you need to get very, very, just the liquid and no kind of chunks or even tiny micro chunks into it as well too.