What is a device used for straining flour called?

Here's why and some alternatives:

* Flour doesn't usually need straining: Flour is typically already fine enough and doesn't contain large particles that need to be removed.

* Sifting is the common practice: If you want to aerate and remove clumps from flour, you use a sifter. A sifter is a mesh container that you shake to pass flour through, removing clumps and adding air.

Let me know if you have other cooking questions!