Even cashews labeled as uncooked in stores have been shelled and heat-treated, either via roasting or steaming, to remove urushiol residue. The uncooked cashews are then roasted at excessive heat, both by steaming them in a big rotating drum or vat of boiling oil to remove urushiol remnants earlier than they can be shelled, completely dried, and peeled. These cashews are raw and not bought resulting from a risk of urushiol exposure.