Gunther Wilhelm Cookware Unboxed (Plus a Kasha-Macaroni-Veggie Recipe)




…grown-up cookware.

Over ten years ago, as my husband and I drove across country moving from Chicago to our new home and life in New York, we stopped off at an outlet mall in Indiana to purchase T-Fal pots and pans.  It felt like a big deal at the time because when we married we essentially filled our kitchen with family hand-me downs.

Over the past year and a half I’ve planted myself firmly in my kitchen to make and create delicious vegan food. I take cooking classes at the Natural Gourmet Institute, Organic Avenue and, mostly recently, at The Christina Pirello School of Natural Cooking and Integrative Health Studies Three-Day Intensive Study Program.  Each time I walk out of a class I have serious cookware envy.

At the age of 45, I have purchased grown-up pots and pans.

Why Gunther Wilhelm cookware?  Because Christina recommended it.  Okay, wait, I’m not that impressionable. I actually asked her for recommendations with varied price points and she offered four suggestions. We then did the research on our end and opted for Gunther.

I immediately put those pots and pans to good use.

Kasha, Macaroni and Veggies (PRINTABLE RECIPE)
(Inspired by Christina Pirello)
Serves 6 – 8


  • 1 cup buckwheat groats
  • 1/2 cup Kamut elbow macaroni
  • 3 cups water
  • 1/2 small onion
  • 2 small carrots
  • 2 stalks of celery
  • Sea Salt, to taste
  • Fresh thyme, to taste


  • Bring water to a boil in one pan.
  • In another pan, toast buckwheat over medium heat for five minutes.
  • Add a pinch or two of salt, onion, carrots and celery to the boiling water. Boil for 3 minutes.
  • Add macaroni and boil for 3 minutes.
  • Slowly add the toasted buckwheat and bring to a boil.
  • Cover and simmer for 20 minutes.
  • Remove from heat, salt to taste and serve with fresh thyme.

This is a classic macrobiotic breakfast dish but, because I’m a bad girl, I enjoyed this brunch with packaged Fakin’ Bacon.

And the cookware? WOW.  I couldn’t believe how quickly the pots and pans heated up (so much so that I learned that you must take the food out ASAP because it will keep cooking even off the flame)!  The handles do not get hot, which is a bonus, and the lids have props that sit up on the counter.  I felt like I was big deal cooking up that macro brunch!

What’s in your kitchen that screams grown-up?

JL writes the blog JL goes Vegan:  Food & Fitness with a side of Kale.  You can follow JL on Twitter.


In order to comment on, you'll need to be logged in. You'll be given the option to log in or create an account when you publish your comment. If you do not log in or create an account, your comment will not be displayed.