I personally cook with olive oil. It does have a low smoke point, but as long as you're not deep frying with it, it works well.

You actually can deep fry in olive oil, you can smell/see when the smoke point has been reached and when I deep fry it seems to be fine.

Sounds too risky for a mediocre cook like me! But it's good to know that it is possible.

It’s not that hard! A waste of cash according to this https://www.bonappetit.com/story/can-you-fry-with-olive-oil

But I only use a small pan

Olive oil is used for cooking in Italian all the time. For example the soffritto. You don’t need to have the burner on high heat…

A soffritto is the perfect kind of use case for a low smoke point oil. The big pile of moist ingredients is going to prevent the oil from getting close to the smoke point.