This Two-Sided Colander Is A Bachelor's Dream

Danish designer Ole Jensen designs not just a beautiful object but a multifunctional masterpiece—a colander and serving bowl in one.

It's not every day that good design can make a difference in the lives of sloppy bachelors who never do the dishes, but Ole Jensen (a Danish designer we've previously covered for his line of plastic dishes that look like ceramic) may have done just has just that with his two-sided colander. It's not just a beautiful object, it's a bachelor's dream bowl.

Featuring a footed design and made of durable melamine, the Two-Sided Colander is almost like a perforated shell chair for your salads and spaghetti. One side of the colander drains, while the other operates as a serving bowl. Wash and drain your food on the perforated side, and then flip the colander up to allow it to collect in the bowl section. It's simple, but ingenious.

A confession: Back in my seediest bachelor years, I ate exactly one meal every day—spaghetti—and owned only three kitchen utensils: a pot, a colander (which doubled as a bowl), and a fork. If I'd had Jensen's two-sided colander back then, who knows how many hours spent trying to unclog spaghetti sauce from my colander-bowl's tiny little holes could have been reclaimed to pursue other fine pursuits, such as building the world's largest beer-can pyramid.

Like all the best in modern bachelor dinnerware, the Two-Sided Colander can be purchased from the Museum of Modern Art's online store for just $40.

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2 Comments

  • Austin Liu

    Let me add that a $40 vessel that you can't cook in won't appeal to bachelors. Maybe a $20 vessel that can cook, drain, and serve, but not $40. Or even better, a $1.50 cook/drain/serve vessel akin to the stuff you see at Daiso.

  • Austin Liu

    This is missing one thing to be the bachelor's dream: you need to be able to cook in it. Once you can cook in it, this will be the ultimate bachelor's kitchen tool.

    There are plenty of examples of cooking vessels that double as serving vessels. Consider the Japanese nabe (cauldron); there are plenty of restaurants that serve nabeyaki udon— udon cooked and served in a small cast iron cauldron.

    I'd like to see that colander/serving bowl thing turned into a cook pot/serving vessel/colander. Why wash another dish?