>>> What brand of olive oil do you use for regular cooking/sautéing?

Extra-virgin olive oil is primarily for uncooked uses (dressings, marinades,
etc.) where you especially want the EV flavor. For high temp frying a
"lite" or plain olive oil would be more suitable. Some people object to
"pomace", but most of the commercial kitchens I have worked use it for
frying/sauteeing unles you really want the perfumey flavor of extra-virgin.
EVOO has a fairly low smoke-point compared to some other mono-unsaturated
oils.

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