It would be like any other oil, so you’d keep re-using it, but you can absolutely use it for things besides frying. With just one fry and likely not heated too hard, the flavor should be good for various things.
I know you don’t bake bread much, but in the event you feel like it, lots of breads are made with lard traditionally and you can use that lard for them. Pan cubano, for example. But for no yeast, there’s cornbread. It’s delicious in cornbread.
And of course a classic is empanadas.
You could also make a batch of carnitas.
Lots of Chinese cooking was done with lard previously. As the oil in laminated items like scallion pancakes, fried rice, stir-fried noodles, etc.
