Why this chinoisbpa-free product earns its place
The chinois (pronounced "shin-wah") is a specialist's tool — a tapered, deep sieve that works differently from a flat sieve. Matfer Bourgeat's 255 mm bouillon strainer is the kitchen size: large enough to handle serious quantities of stock or reduction without slowing service, small enough to move through a busy prep station. The conical shape is deliberate. As you pour hot stock through the mesh, the tapered cone focuses the flow and acceleration — it strains faster than a flat sieve of the same capacity because gravity and geometry do the work for you.
The triple-layer mesh construction is critical here. When you're pushing stock through a chinois under pressure, a single-layer mesh will sag and distort. Matfer's three layers support each other, maintaining consistent mesh tension so your stock moves at speed without clogging or backing up. The Exoglass frame won't stain from dark roasted stocks, brown reductions or anything acidic. The stainless steel mesh won't rust. At 674 grams, it's substantial enough to feel robust in your hands but balanced enough that you won't tire over repeated use.
The 255 mm diameter makes this the choice for kitchens doing serious stock work — 100-cover brunches, big banquets, larders pushing 200+ litres a week. It passes through a commercial dishwasher and dries quickly. A good chinois is an old-school tool that every kitchen that makes its own stock should have.
