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!
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Here's a couple that haven't been mentioned yet:
- Chinese Cooking Demystified - probably the place to start as a westerner looking to learn more about the wide array of cuisines in China.
- Chef Wang - not always subtitled, but an incredible source for technique and recipes you wont find elsewhere.
- Sip and Feast - for a good base of NY / Italian-American food.
- Pasta Grammar - for a very Italian take on Italian food!
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.