We've used the strainer on Italian tomato sauces, Mexican moles, and, today, a smooth gazpacho. It can be a bit messy to use, but it's less messy than what we had with a manual tomato press and sieves. And it's satisfying to see the refuse -- seeds, skins, and other less tasty bits-- push out and drop into the waste bowl, while the flavorful pulp goes in another. I would like to see cones that could be used for other textures.