Pot Filler Faucets - What Am I Missing?

[brisnat81]

I do a lot of bulk cooking, IE 4-5 Gallons at a time.

Depending on what I'm doing, the pot might be half full of of a solid, that I'm then cooking down.

I can see that putting the pot on the stove, putting the solids in and then the water would be easier than lifting 40lbs onto the stove stop.

Then once the cooking was finished, Scoop the solids and you're left with half to two thirds of the weight in the pan. Same if you're stove top canning, put the Jars in, pour the water on, process and then remove the Jars when cold, you're only shifting half the weight rather than the whole thing.

I have no issue lifting the 40lbs onto the stove, but someone smaller would really struggle. Thats the type of scenario I can see this working. Unless you cook in bulk however it would seem to be an unnecessary novelty.

 

[mrboilwash]

"Either way don't believe water sitting in mains at street is any fresher or cleaner that what is sitting in pipes inside a building"

This is exactly the point some are missing. Water at street is never sitting, there`s always high velocity form building to building because there`s always demand somewhere. Water is constantly renewed and doesn`t have time to pick up much of undesirable stuff and germs have less chance to get out of control compared to standing water.

 

[combo52]

Domestic tap water

Properly treated water standing in pipes under pressure does not pick up germs or get bad in any way, after the first 1/2 cup flows out of the unpressurized spout of the faucet you are good to go, if anything the water that sat for a period of time is probably better quality.

 

John L.

 

[mrboilwash]

John, I always appreciate your input here on the site, but how on earth could water standing in a pipe even get better quality as you say ?

Germs per se may not be a problem in the US as chlorine levels are usually very high.