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wrote:

> I'm making more and more stocks these days and am in the market for a
> Chinoise. The inexpensive ones appear to be made of inferior stainless
> steel and i suspect they'll corrode in their nooks and crannies which
> are hard to clean and dry. I'd rather not fork out $70 for a Rosle one
> though. Any suggestions would be welcome.
>
> I've seen kinds with large holes, medium holes, and several with fine
> mesh. I'm guessing the mesh ones are a pain to clean, so i thought i'd
> just get a medium holed one and strain through a cheesecloth when i
> need smaller holes. Sound like a good plan?
>
> Josh

Never heard of such a utensil until now, googled it. That looks pretty
fancy. I bought a double mesh strainer at the fancy cooking stuff store.
Does great job and was relatively cheap.
Edrena