Matfer Bourgeat Chinois Passing Strainer 8 inch/203(Dia)mm, Heat Resistant Exoglass Handle, Soups Purees Conical Sieve, Professional and Home Use | W693

If you’re buying this then you already know what it is. Excellent quality: used for years in a professional capacity. It will not disappoint and will facilitate silky smooth and clear stock/sauces used on its own or lined with muslin cloth.

Very expensive for a fancy sieve but totally worth it, sturdy as you can get, superfine mesh, very good quality.

This is great for super fine textures in soups Although large it gets the job done well worth the investment a pice of quality that will last years

This is one of the best chinois I have used, but it is a bit of a pain to clean

This is an excellent, if expensive, chinois. It's not much to look at, but the ABS handle and rim is more rugged and more comfortable than the flimsy wafer-thin stainless steel of the cheaper (still not that cheap!) imitations. The pan supports are excellent - not least that there's two instead of one. My only suggested improvement would be to rotate the protective rods 45 degrees around, so that they're *not* aligned (and perpendicular) with the handle: this would allow resting it on the two there would then be near the handle, and the handle itself. As it is, it can only be led down flat completely, or else upside down (or rather right side up, given the Chinois hat etymology). An excellent choice, if your wallet has the stomach for it.

This is very well made and solid piece of equipment, it looks like it could withstand years of abuse in a professional kitchen.

Was sent a cheap chinois with large holes different than the one advertised.

After so many people writing how large it is, I was surprised by what I consider a medium size, for making sauces and stock it could well be a bit larger in my opinion. Nevertheless, it is well made, stable, good quality and the size will also do fine, so I'm glad I bought it.

J'ai longtemps hésité à acheter ce chinois étamine car c'est un sacré budget, mais je ne le regrette pas! Après avoir utilisé pendant des mois un tissu étamine, je filtre enfin mes jus, sauces, bouillons en quelques instants! L'objet est un peu encombrant pour un particulier mais la finesse du résultat en vaut vraiment la peine. Le nettoyage est très facile que ce soit à la main ou au lave vaisselle. Il a été spécialement conçu pour qu'aucune zone ne retienne des aliments, ce qui est un atout pour l'hygiène et le nettoyage.

do the job

I use it for mainly for straining home made stock . Easy to clean and I like the size for when I do big batches of stock. It’s well made and no regrets buying it.

I purchased this a year ago, and continue to be entirely satisfied with it. Using it has made stock making go much faster - the straining part was always the biggest hassle and time drain - so I make my own stock more often now. Cleanup is also much easier than with the multiple strainers and layers of cheese cloth I used to use to end up with this same quality of filtration. If you chill the broth to below 40 degrees F in an ice and salt bath before the final straining into a container, it will end up straining away most of the fat as well, so no need to do an extra step for fat separation. I use a 17 cup Snapware storage container, so that's just over a gallon of stock each time. If you're considering buying one of these, you probably already make your own stock regularly or you would be thinking about spending this much money on a tool like this. If you can afford this item, go ahead and get it. It's expensive, but it really does make a difference. It is large, but that is part of what makes it work so quickly and well. You can pour quickly, straining from one pot to another without any concern about splashing over the edge of, or over-filling, a too-small strainer.