Ever seen a boil water advisory on the news? That’s usually after a pipe break or a flood, when there’s a risk of sewage or bacterial contamination. In those cases, you must boil before drinking—even if you have a filter. Filters don’t stop viruses or tiny bacteria like Cryptosporidium (unless they’re UV or reverse osmosis, which most pitchers aren’t).
But once the advisory lifts? The water is technically safe from pathogens again. Then your filter becomes useful again for polishing out the rust, chlorine, and sediment that came from the shattered pipes. Timing is everything.
A Quick Chef’s Secret
If you really want to get fancy, use filtered water for boiling pasta or brewing tea. Why? Because you want the purest canvas for flavors, free of chlorine that can ruin a delicate green tea. Boiling tap water just concentrates the chemicals. So save the boiling for your spaghetti—not your drinking glass.
