I like ghee (clarified butter) personally. It has a high smoke point and tastes good. No idea how it polymerizes or compares to other things, but that’s what I use. Crisco works well if you’re not afraid of vegetable oil. And I think beef tallow would work well too 

 Modern crisco is just glyphosphate covered seed oil slop and I won't use it for anything that is eaten out comes into contact with food these days. 

I cook with butter or bacon fat or both these days. I've not made ghee yet, but that's on my list. 

Thank you!