According to renown author and chef Thomas Keller, the chinois is one of the most important tools in the kitchen. The conical-shaped strainer with ultra-fine meshing is the key to creating perfectly clarified, perfectly textured sauces, soups, and fruit coulis that tickle the palate. (Chefs at Keller's restaurant, the French Laundry in Napa Valley, will often pass sauces through a chinois twenty or more times to refine and eliminate particles.)
The mesh strainer of the tinned steel chinois is 6.5" deep. It is 8" in diameter and 17" from handle to bowl rest. A 10" wooden pusher is included.