For smooth, velvety soups, an extra‑fine mesh of 30‑40 holes per inch works best because it catches tiny pulp and seeds. If you only need to drain larger vegetables or pasta, a medium mesh (around 15‑20 holes) is sufficient and lets liquid flow faster.

Grade 18/8 (304) stainless steel is the industry standard for kitchen tools; it is rust‑free, non‑reactive, and dishwasher safe. Higher grades like 18/10 add a bit more shine and corrosion resistance, but 18/8 already offers excellent durability for most home cooks.

A riveted, solid handle with a wide hook, like the one on the 9" Large Mesh Strainer, prevents slipping and distributes heat away from your hand. Rounded, hollow handles with reinforcing bars, found on the New Star Bouillon Strainers, are comfortable for long use and keep the mesh from being crushed.

Larger strainers (9‑10 inches) have a bigger bowl capacity, allowing you to drain pasta or sift bulk ingredients without multiple batches, which saves time. However, they take up more storage space, so if you only make small soups, a compact 8‑inch model may be more practical.

Multi‑function skimmers combine a ladle and fine mesh, offering versatility for frying, draining, and skimming foam, but the mesh may be slightly coarser than a dedicated 30‑mesh strainer. If you need a single tool for many tasks, the skimmer adds value; for pure soup‑straining performance, a standalone fine‑mesh strainer is preferable.

A lifetime guarantee, such as the one offered with the 9" Large Mesh Strainer, signals confidence in build quality and can protect you from defects, effectively lowering long‑term cost. Still, verify the return policy and any conditions, because some guarantees require proof of purchase and may not cover misuse.

All the listed products are dishwasher safe, but hand‑washing with warm, soapy water helps preserve the mesh finish and prevents water spots. To remove stubborn residue, soak the strainer in a mixture of baking soda and warm water, then scrub gently with a soft brush before rinsing.