Unemployed guy is also caring a bit more about being frugal

When you're cooking with oil, food author Molly Stevens suggests saving your fancy olive oil—the cheap stuff will do just as well.

In her book All About Braising: The Art of Uncomplicated Cooking, Stevens explains:

[T]he best-quality, highest-priced, estate-bottled extra-virgin olive oils, especially any nonfiltered oils, should indeed not be used for cooking. First, the flavor and character will fade as you heat the oil, and if you've paid a hefty sum, it's a waste to pour it into a sauté pan. Second, any particles left in an unfiltered oil (as many of the best are) will burn and deteriorate when heated, and thus add bitterness to your recipes. Save these for drizzling over a plate of sliced summer tomatoes... or a hunk of rustic bread.