Text us a pool question! In this episode of Talking Pools, Andrea &amp; Paulette discuss various topics ranging from cooking techniques to the chemistry of pool maintenance. They share a detailed recipe for cooking skirt steak, emphasizing the importance of not gatekeeping culinary knowledge. The conversation then shifts to pool chemistry, focusing on cyanuric acid, its effects on total ORP, and how to manage stabilizer levels effectively. The hosts also cover testing methods for cyanuric aci...

pH: The Real Main Character of Your Pool 💧✨

If you’ve ever stared at a test kit like it personally insulted your family… welcome home.Talking Pools Podcast is the pool industry’s “pull up a chair” show—part shop talk, part field manual, part therapy session—built for people who actually live on pool decks: commercial operators, service techs, builders, facility managers, and anyone responsible for water that can’t afford to go sideways. The network was created to level up the pool industry with real-world conversations on water chemistry, filtration, troubleshooting, construction, safety, and the business side of keeping pools open and budgets intact.&nbsp;Here’s the hook: it’s not theory-first. It’s experience-first—a roster of seasoned pros (with 250+ years of combined “been there, fixed that” wisdom) turning complicated problems into practical moves you can use the same day.&nbsp; And it’s not one voice, one vibe, one corner of the industry: it’s a network of shows designed to reflect how diverse this work really is—different regions, different specialties, different personalities.&nbsp;Also worth saying out loud: women aren’t “special guests” here—they’re on the mic as hosts, from the beginning, with an intentionally balanced roster.&nbsp; That matters, because the best ideas in this industry don’t come from one lane—they come from the whole road.If you want a podcast that can make you laugh and make you better at what you do—without pretending the job is easier than it is—Talking Pools is the one you queue up before the first stop, and keep on when the day starts getting weird.&nbsp;