Advantages of grapeseed oil?

Grapeseed oil's high smoke point is good for dishes like stir frys where other oils might burn. However not as high a smoke point as Sunflower oil. Canola oil has a relatively low smoke point which will limit its applications.

In addition, Grapeseed oil has a clean flavour where as Canola sometimes has a bitter edge to it. Other oils will have their own flavour characters. Which you use is partly personal taste and partly dependant on what you eat.

For deep frying I'd go to sunflower. It's not the cheapest but not expensive either. It gives a nice crisp finish to most fried foods. If the oil is to be used cool, such as a dressing, olive oil would be my choice, simply for flavour. Since olive oil, like canola, has a low smoke piont, I wouldn't fry with it. For a high temperature frying such as a stir fry, your Grapeseed would be ideal. Also look at rice bran oil wich has a very high smoke point and clean flavour. Ideal for stir fries.

Cooking benefits: Grapeseed oil has fairly high smoke point (and thus works at higher temperatures), and minimal flavor. It works at higher temperatures than olive or canola oil, and impacts the flavor of the underlying dish less than olive oil or walnut oil. Grapeseed oil has been pushed for these reasons by several famous chefs, including Charlie Trotter.

Health benefits: we specifically don't discuss those here, per spec.

Grapeseed oil is a polyunsaturated oil which makes it an unstable oil for cooking because it may have a high smoking point as marketed but it has a low oxidation level which means it goes rancid quicker. It is best to consider oils like pure olive oil, not extra virgin, for cooking in stir-frys or deep frying because it has a high smoking point and a high oxidation level because it's monounsaturated.