What makes Jonas strainers better then others on the market? The cone shape makes it very strong; it can handle more rough treatment - many chefs are actually hitting the bottom part of the strainer into the table or casserole in order to increase the speed of straining. Excellent for straining sauces, straining the left overs from the steak or duck or turkey, often together with a pestle. You can thereby strain the juices threw the strainer and at the same time rinse the small pieces of meat (and maybe onions, vegetables, etc.).
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