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.
Heard good things about ghee, but never tried it. How long can you store it afterwards?
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.