Let’s be real. You’re not boiling all your shower water, right? Chlorine isn’t just in your drinking glass—it’s in your shower steam, your pasta water, your humidifier. Boiling only helps for the stuff you put in your mouth (and even then, only for free chlorine).
So, should you boil water to remove chlorine? Here’s my honest, coffee-fueled take:
Does Boiling Remove Chlorine? How to Dechlorinate Water
- Yes, for drinking water if you’re dealing with plain chlorine. It’s cheap, fast, and works like a charm. Bonus: it also kills any bacteria that might’ve hitched a ride.
- For chloramine? Eh. You’d be better off using a carbon filter or a few drops of vitamin C. Boiling that long feels like punishment for a crime you didn’t commit.
- For a fish tank? Never. Boiling kills the good bacteria and concentrates heavy metals. Your goldfish will judge you. And maybe die.
What About Those “I Boil for 20 Minutes” People?
You know them. They own a Berkey filter and a tiny crystal collection. Look, if they want to boil water for a third of an hour, more power to them. But honestly? That’s a lot of energy for water that won’t taste great unless you re-aerate it. And if you’re already using a Brita pitcher, you’re probably fine. Most pitcher filters handle chlorine and chloramine just fine—without the steam sauna in your kitchen.
One more thing. Cold water is better for some uses. When you boil pasta, the chlorine in the water reacts with the starch to form—wait for it—chloroform. Barely enough to matter, but hey, now you know. If you’re the type to worry, let the water sit out for an hour before cooking. Or just boil it first, then cool it and cook. But that’s a lot of steps for spaghetti.
