i do a lot of cooking, and i always thought that when using olive oil to saute or sweat, one was supposed to use regular olive oil. it's been my understanding that extra virgin olive oil is for flavoring and perhaps for a very short pan cooking and that it is inappropriate for a longer cook, in part because the extra flavor in it would be rendered useless and in part because regular olive oil is better for such procedures.
some tv cooks almost exclusively use extra virgin olive oil over regular olive oil for pan cooking. i'm not conviced that most tv cooks are pros, but since that oil has more favor, i'd just as soon use it if it's appropriate. any advice?