Meat fats, like lard (pork fat), tallow (beef) and chicken (schmaltz) are actually OK for cooking in as well; I fry eggs in that stuff any chance I get, and lemme tell ya, a bag of frozen veg fried up in a cast-iron pan with bacon fat gets DEVOURED by the kids. Butter and cream count, too! Ooh, and if you get the chance to roast a duck or goose, SAVE THE FAT! Om nom nom nom....
For colder applications like salad dressing or even pasts water, I sometimes use a blend of olive, sesame (not toasted!), and coconut oils; as long as you have no adverse reactions to them, it makes a nice liquid blend without too strong a flavor of any of them, and you could probably just use 2 of them if coconut is a problem for you.
