i think considering your fry fat as a source of dietary fat as a whole is kinda pointless. for one the heating pretty much destroys it . for two if you're sautee-ing , or even full on frying correctly, the food will absorb very, very little fat anyway. personally,nothing beats butter for meat. safflower oil for stir fry.
otherwise get a cast iron grill-pan. one spray of pam right on the meat. there ya go. hope you got a good hood.