Martha Says the Spider Strainer Is a Kitchen Essential—Here's How She Uses It

There aren’t very many kitchen tools that we would necessarily classify as "essential," but the spider strainer is one that Martha uses all the time and we can’t live without. Spider strainers are a functional and versatile part of any well-stocked kitchen drawer. If you have been around for a while, you have very likely seen Martha use a spider to fish all kinds of fried things from hot oil, but that’s just the beginning.

This tool is useful for common recipe needs, such as draining pasta or blanching vegetables, but it has many uses that you probably haven’t even considered—did someone say guacamole? Learn what makes the spider strainer so useful and why you should make it a part of your everyday cooking routine—Martha says so!

What Is a Spider Strainer?

This clever tool essentially functions as a handheld strainer. Sometimes called a spider "skimmer," it is made by attaching a cupped sieve with large holes to a long handle, usually made of either bamboo or metal. They are most often used when deep-frying food. The perforated "net" allows you to scoop up even the most delicate foods like fish or tempura easily and gently without damaging the crispy fried outer coating. This is what makes them superior to something like a slotted spoon or a pair of tongs. The long handle also helps create some distance between your hands and the very hot oil (or in some cases, boiling water or other liquid). 

Now, you are probably wondering why it’s called a spider. The answer is simple! This is because the basket that connects to the handle is woven into a pattern that looks a lot like a spider web.

Why It's Martha-Approved

Martha and many chefs, recipe developers, and other kitchen dwellers will tell you that the spider is an essential kitchen tool. The main reason is that it’s just a more effective tool than many others. Take its initial purpose for example—it’s better at draining fat and keeping your skin out of harm's way than anything else you might use to scoop food out of hot oil. Secondly, it’s a better tool for a very diverse number of things.

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10 Ways to Use a Spider Strainer

The world is your oyster, but here are the top ten things that Martha—and other food professionals—like to use it for.

Deep-Frying

The most common way to use a spider strainer is during the deep-frying process. The perforated basket can lift much more food at one time than something like tongs can accomplish. Additionally, it easily drains off so much of the oil, so when the fried food cools down, it will remain super crisp and crunchy rather than becoming soggy. 

Perhaps the most important feature is the handle, which creates a safe distance between the cook and any splattering oil. Martha uses it to strain freshly fried calamari, French fries, chicken wings, and all things tempura-battered out of hot oil with little to no mess.

Draining Pasta

If you’ve ever drained your pasta before realizing you were supposed to save some of it, switching to the spider could save you the next time around. Instead of pouring boiling water and pasta into a strainer over the sink, use the spider to transfer those noodles straight to the skillet or pot with the sauce. It works for most shapes (the exception being smaller ones like orzo and pastina). 

Use the tool to remove other carb-y delights out of water, too. Things like potato gnocchi or dumplings (including Martha’s favorite, pierogi) can be scooped up the same way.

Boiling Eggs

The spider tool is an easy way to scoop up several eggs at once when boiling them for things like egg salad or deviled eggs. They can be slippery, so the wide basket works wonders. And it’s important to work pretty quickly when removing hard-boiled eggs from the water–even one minute can be the difference between a jammy yolk and something much more firm. 

Separating Eggs

If you’re making a recipe that requires you to separate quite a few egg yolks and whites, the spider can be a real time-saver. Place the basket over a bowl and crack one egg at a time into the basket. Let gravity do its thing, and the egg white will drip into the bowl, leaving the yolk behind, which you can slide into a separate dish. 

Blanching Vegetables

Blanching vegetables is a very quick process, and the last thing you want to do is overcook that delicious produce. Use the spider to scoop up the vegetables and transfer them directly to an ice bath to stop the cooking process—Martha finds it particularly helpful for blanching leafy greens like spinach. 

Skimming Broth and Stock

There’s a reason this tool is sometimes referred to as a spider skimmer–it’s incredibly useful for skimming that gray foam and other impurities from the surface of soups, stocks, and broths. Simply run it along the surface of the liquid—the scum will be trapped in the basket, but the broth will drain back into the pot. 

Cooking Spaetzle

Spaetzle is a traditional German egg dumpling, and many recipes will call for a specific spaetzle pan, which has perforated holes you can press the dough through. No need to buy a special pan if you have a spider in your arsenal. The holes in a spider strainer are the perfect size for pressing spaetzle dough into boiling water. 

Breading

Breading can be a messy process. We generally recommend using one hand for the dry ingredients (namely flour and breadcrumbs) and one for the wet ingredients (eggs). Consider using a spider to lift the ingredients you’re breading out of the flour, breadcrumbs, and/or egg wash. Holding the handle, you’re able to easily shake off excess breading. 

If you have multiple spiders, you can use one for each part of the process, including the flour, eggs, and breadcrumbs.

Mashing Avocado

Making guacamole for a crowd? Place the spider basket over a bowl, then halve and pit the avocados. Cupping the avocado half and mash it right through the spider—the flesh will separate from the skin, which you can discard. 

Rinsing Fruits and Vegetables

Using the spider is a quick way to give produce a quick rinse. This works best for individual servings of fruits and vegetables—it essentially acts as a colander and works best for foods like berries and sugar snap peas.