re: Seed oils make you FAT

Clarified butter is what first-class Western kitchens used to use for a high-heat, neutral-flavored cooking fat. You can make your own by heating butter gently, slightly above the boiling point, until the water boils off (it will stop bubbling), then pouring off the liquid part, leaving the separated milk solids behind ("clarifying" it).

Ghee is a form of clarified butter, although the Indian custom is to let the milk solids brown before clarification, which gives a nutty taste that is delicious, but not always desired. Although many products labeled "ghee" are simply clarified buttter, with no browned taste, because many are not aware of that distinction.

Beef tallow is also great for high-heat cooking. It can be rendered with a neutral flavor, but if it is rendered with muscle attached, it will taste beefy.

Coconut oil can handle high heat, but has a distinctive flavor, which may or may not work with your dish.

All of the above are traditional fats that humans have eaten for millennia.