...says it's the classic New York City hot dog. I love mine with a little mustard, then smothered in spicy chili, onions and cheese. Or, with just mustard and sweet pickle relish. I like the dog browned in a skillet or on a grill, not boiled. I like the burnt parts. How do you like your hot dogs? How do they serve them in your area? Both of those suggestions work for me ... has to be the classic "american" yellow mustard ...

......says it's the classic New York City hot dog. I love mine with a little mustard, then smothered in spicy chili, onions and cheese. Or, with just mustard and sweet pickle relish. I like the dog browned in a skillet or on a grill, not boiled. I like the burnt parts. Someone said people in the Carolinas like creamy cole slaw and chili on theirs. A TexMex lady likes her dog with avocado, tomato, and mayo...and for brekkie she ...

... and melt in your mouth. Roz buys them by the dozen. Here at home I have to use canned tamales. For a big brunch I use a whole can to mix with a doz. eggs. Take the paper off and mash them up in a skillet with a little oil, when they're hot add the beaten eggs and stir until set. Sprinkle with grated cheese, put lid on until it melts, then eat the mixture with a fork and a hot buttered flour tortilla...or roll it up in the tortilla...

...are the pans included in the set I bought. a.. 1.5 qt. Covered saucepan b.. 2 qt. Covered saucepan with steamer insert c.. 4 qt. Covered saucepan (lid fits 8.5" flared edge skillet) d.. 8.5 qt. Covered stockpot (lid fits 10" flared edge skillet) e.. 3.5 qt. Covered saut

.... It is just the right size for two! I have four other steamers that I can recall, and they are all larger, but this one is sooo handy. The top steamer part always goes into the dishwasher, as well as the lids. The skillets are nice and thick. For dinner I fried polenta in ghee (my own ghee) and narry a stick. I used the same pan (without washing, and still hot) to make a 6-egg omelet; wiped it clean with a paper towel before ...

...are the pans included in the set I bought. a.. 1.5 qt. Covered saucepan b.. 2 qt. Covered saucepan with steamer insert c.. 4 qt. Covered saucepan (lid fits 8.5" flared edge skillet) d.. 8.5 qt. Covered stockpot (lid fits 10" flared edge skillet) e.. 3.5 qt. Covered saut

... the pans included in the set I bought. a.. 1.5 qt. Covered saucepan b.. 2 qt. Covered saucepan with steamer insert c.. 4 qt. Covered saucepan (lid fits 8.5" flared edge skillet) d.. 8.5 qt. Covered stockpot (lid fits 10" flared edge skillet) e.. 3.5 qt. Covered saut

...are the pans included in the set I bought. a.. 1.5 qt. Covered saucepan b.. 2 qt. Covered saucepan with steamer insert c.. 4 qt. Covered saucepan (lid fits 8.5" flared edge skillet) d.. 8.5 qt. Covered stockpot (lid fits 10" flared edge skillet) e.. 3.5 qt. Covered saut

... paints the Ferrari and Lamborghini. You probably think my $250 copper fry pan is a waste too. My Demeyere saute pan and skillet are my all-time favorite pans. The 5 qt saute pan had been used in a cooking demonstration so I got it for half off. I got the skillet thru Amazon for an excellent price as well. And I did a lot of looking to find those prices. A little bit of effort...

...in message So my suggestion is to broaden your research and your sources for quality cookware. yogiwan Your Smart Kitchen A very good suggestion. If not for the internet most of us would still be using a Lodge skillet and a Farberware pot. I found one store in 50 miles that had a few copper pieces. At 70 miles I can probably find a couple more. You may find a good selection in the big cities, but not in the more ...