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.
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.