Review on 🥦 Stainless Steel 3-Piece Farm to Table Chinois Set: Premium Quality for Fresh and Healthy Cooking by Travis Knight

I make a burnt sauce from peppers that I grow on our land. However, the hottest part of the pepper is the membrane that the seeds are attached to (not the seeds, as you may have heard). But I don't like seeds in my sauce. In addition, any dish that has not been cooked to a mashed state is also undesirable. I simply pour all of the cooked sauce over it and use the included masher or a large spoon to mash, mash, mash the pulp until all the juice comes out. Then I strain the strained sauce again and cook it as usual. Pretty durable. I take it off the stand and it has an extra edge to keep it off the bottom of my deeper pan. It works great and is quite cheap.