Ghee has been the MVP in my kitchen. It’s a type of clarified butter, where the water is boiled off and the milk solids are toasted before being strained out. This gives ghee a slightly nutty flavor and greatly raises the smoke point, making it suitable for high heat cooking. It’s easy - if a little tedious - to make at home, and it’s great for cooking (and seasoning, IMO) with cast iron.
It’s good for at least 6 months in the fridge. It never goes that long unused by me, though. I make it in batches from 3 sticks at a time.