Wire, Mesh or Bamboo? The Best Spider Strainer for Your Kitchen

Tongs are too fussy for a batch of taquitos and a slotted spoon holds three at a time. A spider, the wide wire basket on a long handle, lifts a whole scoop at once and lets the oil fall straight back into the pot. It does the same for boiled potatoes, blanched nopales, fried tortilla strips and any noodle that has to leave the water right now.

The name comes from the web of wire in the basket, and it is a classic tool of Asian wok cooking. Today it is sold as a spider strainer, spider skimmer, wire skimmer or Asian strainer. This guide compares seven of them on what actually matters: the basket, the handle and how easily they come clean.

Julia’s earns a commission on purchases made through links on this page, at no cost to you. Recommendations are based on what a restaurant kitchen looks for in a spider strainer, the makers’ own specifications, the details on each Amazon listing and America’s Test Kitchen’s published review.

Quick verdict: which spider strainer to buy

The table below compares our five standouts. All seven are reviewed in full after it, followed by how to choose one and answers to common questions.

Five spiders side by side

One pick for each kind of cook, with the sizes each maker, listing or retailer states.

Product images from Amazon. Sizes are as stated by each maker, listing or retailer, and some retailers disagree, as noted in each review.

Our picks for the best spider strainer

These seven cover the three styles you will see: wire coil baskets with modern handles, traditional bamboo-handled spiders, and all-steel skimmers. Each pick says what the maker states, where it comes up in America’s Test Kitchen’s review if it does, and one honest reason to skip it.

Getting the most from a spider

A spider is simple to use, but a few habits help. Have a tray or a rack ready before you start, because food has to go somewhere the moment it comes out. Lower the basket in at an angle, slide it under the food, and lift straight up. Pause for a moment over the pot so the oil or water drains back in, then move across to the tray with the basket held low, not over your other hand.

When frying, work with small batches and keep the handle pointing away from the front of the stove. Food that goes into oil wet will spit, so pat it dry first. Do not lift more than the basket holds comfortably; a heavy scoop is how hot oil ends up on a counter. For the frying itself, see our guides to the best deep fryer and the best deep frying pan.

How to choose a spider strainer

Basket size. America’s Test Kitchen found that baskets at least 5 inches across held enough food, with a depth of about 1 to 1.5 inches. Deeper baskets let food jostle, and shallower ones need more passes. A 7-inch basket is useful in a big pot of noodles but awkward in a small pan.

Wire spacing. The same testers preferred gaps of about ⅛ inch or less, because bigger gaps let small food like fries slip through. Few makers state this, so look closely at the listing photos and match the spacing to what you cook.

Wire or mesh. Smooth wire snags less and cleans up more easily than mesh, according to the testers. Mesh catches smaller bits, which helps when you fry in batches and want to clear crumbs from the oil.

Handle length. Handles of at least 10 inches kept hands away from hot oil and water in that review, and short handles were a common complaint. Longer, rubbery grips were preferred. Bamboo is the traditional option and is sold as staying cool, but it needs hand washing.

Weight. Testers favored models under 7 ounces. A lighter tool is easier to hold steady through several batches.

Material. Every pick here has a stainless steel basket. Look for a stated grade such as 18/8, 18/10 or 304, which several of these makers give.

How we chose these seven spiders

We started from what a Mexican kitchen lifts out of hot oil and water: taquitos, flautas, tortilla strips, churros, boiled potatoes and nopales, plus dumplings and noodles for everything else. We read America’s Test Kitchen’s spider skimmer review, then looked at what was sold on Amazon in the United States and checked each pick’s stock with Amazon’s product data. Four of these seven were recommended in that review: the OXO, Made In, Hiware and Rösle. The Joyce Chen, Helen’s Asian Kitchen and KitchenAid picks were not part of it, and we chose them from their makers’ listings for handle style, size and warranty, so we say so in each review. We have not used these products ourselves.

A spider touches your food and goes into hot oil, so we held it to a stricter line than a drawer gadget. We left out low-profile Amazon sellers with no independent review, and Hiware is here only because of its recommendation. We also left out brass and nickel-plated skimmers so that every basket here is stainless steel, and models that were nearly sold out when we checked, including the Joyce Chen 7-inch and most of Winco’s and Thunder Group’s wire skimmers. We could not find the WMF spider from the same review in stock on Amazon. Specifications come from makers, listings or retailers, and where they disagree we say so.

Spider strainer questions, answered

What is a spider strainer used for?

Lifting food from hot oil or boiling water in one scoop. It works for fried food, noodles, dumplings, blanched vegetables and boiled potatoes, and for clearing bits from frying oil between batches.

What is the difference between a spider strainer and a spider skimmer?

Nothing that matters. Spider, spider strainer, spider skimmer and Asian strainer are all used for the same tool, a wide wire basket on a long handle. A fine mesh skimmer is a little different, because it is built to catch small bits rather than to lift food.

What size spider strainer should I buy?

About 5 to 5.5 inches for most kitchens. It fits a saucepan, a Dutch oven or a wok, and America’s Test Kitchen found that baskets of at least 5 inches held enough food. Go to 7 inches for big pots of noodles.

Is a bamboo handle safe in hot oil?

Bamboo handles are sold for this job, and Joyce Chen says its handle stays cool to the touch. Keep the handle out of the oil and away from a flame or burner, and do not rest it on the side of a hot pot.

Can spider strainers go in the dishwasher?

Stainless steel and plastic-handled models often can. The OXO, Made In, Hiware, Rösle and KitchenAid picks are stated as dishwasher safe. Wash bamboo-handled spiders by hand, as Helen’s Asian Kitchen advises, and dry them promptly.

How do I clean a spider strainer after frying?

Let it cool, wipe away the worst of the oil with a paper towel, and wash it in hot soapy water with a brush. Do this soon after cooking, since fried crumbs set hard in the wires.

Our final pick for hot oil and boiling pots

Buy the OXO Good Grips Scoop & Strain Skimmer if you want one spider for frying and boiling. Choose the Hiware for an inexpensive all-steel tool, the Made In for a deeper basket, the Joyce Chen for a bamboo handle and the Helen’s Asian Kitchen for the biggest scoop.

A spider sits well alongside a good wok and a wok ladle, and it is handy at the table for a hot pot. For fine straining rather than lifting, see our best fine mesh strainer guide, and for the masa snacks that often go into hot oil, read our guide to masa antojitos.

Related guide: Spider strainer alternative.

And if you would rather leave the frying to someone else tonight, see the menu or call to order.