I usually use whatever food grade oil I have then I put it a cold oven set it for 475 let it reach that and stay there for at least an hour then shut the oven off and take it out the next morning.

We use the lard rendered from the hogs we butcher ever year.

Tallow has a higher smoke point than lard, believe lard is around 350 degrees and tallow 400 + degrees.
I like my tallow for any deep frying I want to do.
Has to be 350 degrees at the lowest ,so 400 degrees allows me to stay around 375 degrees once something in put in the pot.
That way, there's less grease left once drained, on the fried food.
Now that people are going back to tallow and lard , which are a lot better for you.
It's getting hard to find a good source of good fat of either.

Bear fat