China Cap
A china cap is a cone-shaped strainer with perforated holes used in professional kitchens to strain stocks, broths, and sauces, and to remove solids from soft foods. Named for its resemblance to Asian conical hats, it features larger perforations than a chinois strainer.
A china cap is a cone-shaped strainer with perforated holes used in professional kitchens to strain liquids and remove solids from soft foods. The name comes from its resemblance to traditional Asian conical hats, not because it originated in China. Chefs use china caps to strain stocks, broths, sauces, and soups, and to remove seeds from soft foods like tomatoes.
China Cap vs. Chinois: Understanding the Difference
The china cap features larger perforations than a chinois strainer, producing a coarser-textured product. While both are cone-shaped, the china cap works for removing seeds and coarse matter during initial straining, while the chinois refines sauces and purees to silky smooth consistency. Many professional kitchens keep both tools on hand for different applications.
Construction and Design Features
Professional china caps are made from 18/8 stainless steel construction for corrosion resistance and heavy daily use. They feature a welded handle for durability and often include hooks that hang on pots or stock pots during straining operations. NSF-listed models meet food safety compliance standards required in commercial kitchens.
China caps come in two mesh styles: coarse mesh with larger perforations for quick straining of stocks, and fine mesh with smaller perforations for sauces and achieving smoother textures. Standard sizes range from 7 inches to 12 inches in diameter, with larger operations typically using 10-12 inch models for high-volume work.
Using a China Cap with a Pestle
Chefs often pair a china cap with a cone-shaped pestle to push ingredients through for finer straining. This technique works particularly well for extracting maximum flavor from bones and aromatics when making stocks, or for processing soft vegetables into smooth purees. The pestle applies pressure to force solids through the perforations while the conical shape directs everything toward the pot below.
Choosing the Right Size and Mesh
A 10-12 inch china cap handles high-volume straining of stocks and broths in busy kitchens, while 7-8 inch models work better for sauces and smaller batches. When deciding between coarse and fine mesh, consider your primary use: coarse mesh quickly strains stocks and removes larger solids, while fine mesh produces smoother textures in sauces and soups.
Look for models with reinforced rims and sturdy handles that can withstand the pressure of pestle work. The hooks should be positioned to balance securely on your most-used pot sizes. Common professional brands include Winco, Browne, Vollrath, and New Star Foodservice.
Beyond Straining: Alternative Uses
The china cap serves functions beyond its primary straining role. Chefs use it to dust powdered sugar or cocoa over desserts, to rinse small quantities of grains or rice, and to clarify stocks by removing fat and impurities. During mise en place, it becomes an essential prep tool for creating clean, professional sauces and stocks that form the foundation of quality cooking.
Common Uses
Used daily for straining stocks and broths into clean stock pots, removing seeds and skins from tomatoes during sauce prep, clarifying soups by separating solids from liquids, and refining vegetable purees. Chefs hook it over pots during service for quick straining operations. Line cooks use it during mise en place to prep clean, strained ingredients. Pastry chefs occasionally use it to dust powdered ingredients over desserts.