Have you ever tried the punched stainless steel style strainers? They’re very easy to clean and super durable. Also a chinois is great for making smooth sauces and soups as well as straining a stock.
Yes, we still like the mesh strainer more because it still works for foods with small particles. Depending on what you're preparing, the punched stainless strainers may not work as effectively. Though they are a TON easier to clean! Love the chinois idea too. Thank you for mentioning!
