Effect of metal colander on jerky meat post-marinade
Stainless steel, ceramics, and glass are considered "non-reactive" in the kitchen, while vessels made from aluminum, copper, iron, and steel are considered "reactive".  The latter category are reactive with acidic and alkaline foods (lemon and tomato, for example).  The result is that these foods can take on a metallic taste.

If you have not noticed any off-taste, you are probably using stainless.