Stainless steel is generally recognized as safe (GRAS). It does not give an off taste. It has been shown that some metals will leach into acidic foods, though, but most of what I've found has been when highly acidic foods are stored in stainless steel for more than a day. It's not something I worry about. I have SS pots and pans. When I make marinara, I usually use enamel pans but I do use SS at times.
When I bake lasagna, I use pyrex. My SS baking pans are mostly used for baked goods which are not acidic. And I rarely store food in SS.
This is quite technical but you can look at the method and then skip to the conclusion.
http://www.electrochemsci.org/papers.../100503792.pdf