Dough oils... What can I use

up until recently I have been using Dough conditioning oil… The milky white stuff, to make my dough… However… last week I decided to take a look at condencing my 3 oils that I use into 1…

Is it possible to to, or has anybody used?
Fryer oil as dough oil?
Soybean oil as dough oil?

If I did either of these would would be the pros or and cons… ?

Also what is the difference between fryer oil and dough conditioner oil… They look the same… ?

Thanks again for any imput.