ROSH COOKWARES
Rosh Cookwares was Founded on the 1st of November 2020 by their Cofounders Mrs. Zubeaida Abdul Carrim and Mr. Abdul Carrim Hameed with the great intention of changing the way the cookware’s are being used in the Kitchens .
Over the time considering the evolution in the Cookware Industry there has been a great transformation which had taken place, Organic Cookware’s such as Iron, Cast Iron, Stone, Brass and Bronze had completely vanished and Toxic Cookware having Negative impact in our health’s and livelihood had taken over.
Stone Cookware
Soapstone also known as Stealite or Kalchattis (in Tamil) is a magnesium-rich stone. It’s a natural, dense, yet soft stone, which is composed of the mineral talc and is rich in magnesium. Ayurveda says that food should not be overcooked, nor re-heated & should be consumed warm. Food cooked in soapstone cookware fulfills all the above-mentioned criteria and hence food experts also feel that it is one of the best cookware’s that one can use for cooking and serving purposes. Research on using soapstone cookware has indicated that there may be a beneficial transfer of minerals like calcium and magnesium from the stone to the food while cooking, leading to better health in the long run. “These minerals neutralize our acidic cooking, which involves a lot of spices and tamarind.
Soapstone cookware cannot be used immediately. "It takes 15-30 days to make it usable." Traditionally this process is known as Seasoning , to make it usable, the cookware is first greased with oil and turmeric powder in and out and then rice starch is added to it, and then it is treated with the flames of the charcoal few hours for a couple of days to make it perfect for cooking purposes. This process changes the weight of the vessel and it’s a sign that the cookware is ready to use.
Cast Iron Cookware
You've probably heard at one point or another that cooking in a cast-iron pan releases iron into your food. It's not a myth, nor is it a bad thing, especially for women, kids, and vegetarians, who are more prone to being iron-deficient. Cast-iron use does indeed impact the iron level in food.
Cast iron is naturally non-stick. Non-stick pans made with Teflon can be found everywhere. When heated to high temperatures they release chemicals into the air called perfluorinated compounds (PFCs). Scratched non-stick pans release even more PFCs into your food. Studies have linked certain PFCs, namely PFOA and PFOS, to numerous health problems. When “seasoned” properly, cast iron pans are naturally non-stick, just without the chemicals, so get rid of your non-stick pans and invest in some cast iron skillets.
Cast Iron Cookwares durability is one of cast iron cookware’s greatest attributes. They are well-made pots and pans that can handle the demands of any kitchen, which is why so many professional chefs use them in their restaurants.
Brass and Bronze Cookware.
To start with first we see through general health problems which sounds common to us nowadays but were rare a few decades earlier:
a) Bloating, burning, acidity
b) Early fullness during meals, or after the meal.
c) Stomach ache, Dyspepsia, indigestion
d) Pancreatic ulcers
e) Gallbladder disorders
f) Heartburn
Using Brass cookware and serve ware is one of the ultimate solutions to get rid of every problem. but taking it as major aid and combining it with other measures will surely be able to reduce the risk.
Brass is good source of copper and zinc. Cooking and eating food in brass utensils does not prompt worm infestations, cough and other respiratory Diseases. The advantage of Cooking in the Brass utensils is that only 7 percent nutrients are lost by cooking food in brassware.
