Buying guide
Sieves and Flour Sifters: Do You Need Both?
Fine sieves, drum sieves and crank sifters compared, and when sifting actually matters.
A sieve removes lumps, adds a little air and combines dry ingredients evenly. One good fine-mesh sieve covers most baking.
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We only list products once their specifications have been checked against the manufacturer or retailer. Until then, use the criteria above to compare what's available.
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Types
| Type | Best for |
|---|---|
| Fine-mesh round sieve | Flour, icing sugar, straining sauces: the all-rounder |
| Drum sieve (tamis) | Very fine purées and large quantities of flour |
| Crank or squeeze sifter | Dusting and sifting straight into a bowl with one hand |
| Small tea-strainer size | Dusting icing sugar over a finished cake |
Look for
- Stainless steel mesh that won't rust.
- A hook or ears on the rim so it rests on a bowl.
- A comfortable handle if you will sieve a lot.
When sifting matters
Always sift icing sugar and cocoa, which clump. For flour in sponges, sifting helps mix in the raising agent evenly.
How we choose
BeneRecipes compares tools using manufacturer specifications and retailer listings. We have not tested these products ourselves and don't publish star ratings. We explain which type suits which cook and why.
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