J. Allen wrote:
I use mine for everything. Like cooleddie, I don't use the bun warmer either. I prefer to toss a little butter and cinnamon on the flat skillet, and singe the buns just a bit on the edges.
I prefer room temperature most of the time, but I've been known to slide them into a toaster oven to brown and crisp them a little then slap on the frankfurter and toppings. I'm almost as big a fan of that method as I am just yanking the bun out of the package as-is. A browned and moderately crispy bun can make a chili dog twice as awesome as it'd be otherwise.