I use whatever is on the counter usually, but lard (homemade), bacon fat (clarified) and avocado oil are the usual and seem the best when doing the high heat seasoning. I just get the pan hot after cleaning it, with a very thin layer of oil (wiped as thin as possible) and keep wiping oil in there awhile with a paper towel, take it off the heat and occasionally wipe it with the paper towel to spread it evenly.

Pancakes also work as pan rehab. The long low heat works to get them smooth again. I use butter for that, which leads me to believe that any fat is probably fine.