Farm to Table Chinois Set, Stainless Steel, 3-Piece

Quality of this was so nice

Was able to mash the fruit perfect.

This is way simpler way to juice tomato's.

Works just like I expected for processing tomatoes. Next year I'll use if for plums and cherries if I can find some organic ones.I've had a food mill in the past and find this more efficient and easier to clean than the mill. As a young bride I had my mom's, but it was aluminum, which isn't good for acid foods. It holds at least 4 cups of product.Some reviewers found it hard to clean, but the only parts that are a real problem are around the rim and in the bottom. If too much gets in there I'll try putting it in the dishwasher.The only drawbacks are: 1) the legs on the stand aren't removable, so it takes a bit more room for storage than the ones with removable legs. 2) The legs aren't very far apart, so there are limited sizes of pot/bowl that will fit under it. It would be improved if the legs were an inch or so longer and slanted more--as it is, the only pot that fits under it needs to be emptied out when I'm processing tomatoes. The pot's about 7.25 in. wide.

If you have struggled with strainers before, end your misery and invest in this 3 piece stainless Chinois set. This is a great price for a great kitchen investment. The stainless won't rust and it has the strength to hold up really well over the long haul. With the wooden pestle, you control the speed and pressure. With the stand, you can set the cone-shaped sieve over any bowl to avoid awkwardness and mess. The volume of food this processes is impressive. The handle on the press itself just feels right for balance and handling. This is a practical, well-made kitchen essential that is really worth the modest investment.

This product is easily > $100 at a big box store! Exactly as pictured and described. The materials are great quality. Works perfectly without the stand over a large stock pot. It's not tall enough to fit a 3 or 4qt Pyrex under the stand. A smaller bowl works though.

I make incendiary hot sauce from peppers I grow on our land. However, the hottest part of the pepper is the membrane where the seeds attach (not the seeds as you may have heard). But, I don't like seeds in my sauce. Plus, any peel that isn't cooked down to mush is also undesirable. I just pour all the cooked sauce through this and use the masher tool that it comes with or a big spoon to mash, mash, mash the pulp until all the juice comes out. Then, I reboil the strained sauce and can it as usual. Pretty sturdy. I take it off the stand and it has an extra edge that holds it off the bottom of my deeper pot. This works perfectly and was pretty reasonably priced.

I specifically purchased this chinois to separate my chokecherries from their juice. I found that in conjuction with my Steam Juicer, it works wonders. The steam juicer softens the fruit and pulls off the juice. The chinois helps me easily separate the seeds from the tasty, flavorful pulp. I add the pulp back into my juice. I love this product!!