I've been down all three paths over the years and keep circling back to a mix because nothing's perfect. Food-grade plastic's main enemy is time—UV and heat break it down, and it can leach if you leave it sitting for years, especially on concrete or somewhere warm. That's why I switch out my stored water every six months and elevate the barrels off the floor. No weird flavors that way, and cost-wise it's manageable if you're storing a lot.
Tried glass carboys too, and they're fantastic for pure taste, totally inert like folks already mentioned, but honestly? They're a liability if you’ve got a clumsy moment or kids/pets around. Weight isn't just a hassle—it's a safety issue if you have to move fast.
Stainless is king for durability and taste, no question, but so expensive per gallon I only use a couple five-gallon containers for drinking/cooking water. Never saw enough benefit in the liners to justify the extra cost and fuss. For big volumes, plastic wins just for practicality, but for a backup reserve, I’d go stainless every time. Anybody here had issues with metallic taste from new steel containers? Mine needed a few rinses
