I just got my first ever deep fryer yesterday. Looking round in the shops, I found that I can get bottled frying oil, or a white solid block type of fat which I've never used before, I guess it may be lard (but I'm not sure this is the right word, as I'm not a native speaker).

In terms of handling, is there any benefit of using the solid stuff over frying oil or sunflower oil? (For example, I'm not sure if the white stuff would get solid again when cooled ...)