I think that’s probably the distinction though; EVOO has a much stronger flavour than the more plain OO. The latter is totally ok for a saute, or sweating off veg for a sauce etc, or roasting but as you note with a lower smoke point not so great for say doing steaks, or stir-frying - and far too expensive for deep-frying!
Here’s a couple that haven’t been mentioned yet:
Depends on the pot… I have a bunch of cast-iron & carbon-steel pans and most of those would get a hot rinse, and then a wipe with an oily cloth after going back on the element to heat back up & dry off any excess water.
My cheaper saucepans I probably wouldn’t bother unless there’d been a mishap and an egg had cracked - but we also have really hard water here so its often a good idea to wash from time to time.
Jarrod Kimber’s summary includes the runout I referenced in my earlier reply; but also sums up pretty well the Bairstow situation
Yeah didn’t we have a run in at one point where there was a collision between batsman & fielder and Collingwood appealed for the wicket? I can’t remember if it was eventually withdrawn or not but I know our kiwi players were steaming at the time.
I mean it would obviously be a bit hypocritical as a Kiwi to say the Aussies were wrong given we’ve got people out in similar fashions. But clearly Bairstow goofed here; the ball wasn’t dead and he just wandered out. Its a dumb dismissal sure, and but its equally dumb that he did it, and that the Aussies appealed it. Either way, appealing to the spirit of sportsmanship or cricket or whatever has long gone.
you can use it gently, the best EVOO you would just want to leave as is, but the lower quality ones would be fine for say the low temp saute you might do for a puttanesca or whatever.