This is not a chinois, it is a china cap! i'm an executive chef and have bought many in my career. anybody else have a different opinion?

Strelitzia misses the point, I think. Otherwise we can just call a trash can a mixing bowl and an axe a chef’s knife. It doesn’t matter, right? A chinoise is a particular piece of equipment that’s been around in France for at least a century. The real deal used to be made from finely perforated, formed stainless steel sheet rather than woven wire mesh, which helps it stand up to firm pressure and repeated use. Made correctly, it’s also deeper than this one, which helps it drain better than a simple strainer — which is the entire purpose of the equipment and the only reason you’d spend so much more on one for thick liquids that don’t drain well otherwise. A “Chinese cap” (which probably started as a derogatory reference to a cheapened product) is a compromise to expense when you don’t need a deeper chinoise. Both of those features I mentioned above make it expensive to manufacture (the latter just like a deeper rather than shallow sauce pan of the same capacity). A real chinoise always costs a lot of money. When I first looked for one thirty years ago the going rate was $80-100. Chefs who use them invest in them and take care of them. So, yeah, it would be good to do a search on Amazon for “chinoise” and not get a bunch of cheap knock-off wannabes getting in the way. Including this one that’s cheaply made but charging a price approaching that of a chinoise rather than a simple strainer, and getting sales to buyers who “don’t care what it’s called.” But what else is new with Amazon venders... Sorry for the long answer but your point is well taken for anyone thoughtful enough to be curious about the history of cooking and fine equipment. Shame it gets “dumbed down” for the social media set.

I don't know but it is a piece of junk. One of the legs on the stand broke off on 2nd use. Don't waste your money.

Will this filter seeds from raspberries? The sauce I make needs juice and pulp only

It helps to get the seeds out, but there are still some seeds. I would put a coffee filter in the bottom to get all the seeds. I understand the concern. I make a raspberry dressing that is better Without seeds.

Is this Dishwasher safe?

I don’t think so. I wouldn’t put it in the dishwasher. The holes are really too small for a dishwasher to clean it thoroughly.

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🍲 Elevate Every Strain: From Stock to Sauce, Perfection in Every Pour!

FITS MULTIPLE PAN SIZES - Chromed steel stand adapts seamlessly to 4-10 quart pots, enhancing your cooking workflow.
VERSATILE KITCHEN ESSENTIAL - Perfect for everything from delicate jelly to hearty stocks—your all-in-one strainer solution.
EFFORTLESS CULINARY REFINEMENT - Achieve silky smooth sauces, soups, and purees with professional-grade straining.
DURABLE STAINLESS STEEL CONSTRUCTION - Built to last with rust-resistant materials that elevate your kitchen aesthetics.
ERGONOMIC DESIGN WITH STAND PESTLE - Hands-free stability and gentle pressing for maximum yield and minimal mess.

The Norpro 642 Stainless Steel Chinois Set includes a 9" x 7" x 7" fine mesh strainer, a chromed steel stand compatible with 4-10 quart pans, and a wooden pestle. Designed for ultra-fine straining of fruits, vegetables, and stocks, it enables professional-quality sauces, soups, and purees. Durable stainless steel construction ensures longevity, while the ergonomic stand and pestle provide hands-free stability and efficient pressing. Ideal for home chefs seeking precision and versatility.

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