>>1169606>Barnster Double Walled Insulated Stainless Steel Jug, (64oz)>$43https://www.amazon.com/Barnster-Double-Walled-Insulated-Stainless/dp/B01EKRARYMThis is as close to that form factor as I could find in stainless steel OP. It keeps things cold or hot too, but since it doesn't use glass inside coupled with a plastic seal the heat will still flow in/our pretty quickly. (best ones are glass inside, vacuum sealed, with plastic seal on the bung to act as insulation, worst ones are all metal which transfers the heat instantly up out of the carafe like a heat sink.) Thus, if you don't mind carrying 2 of these to equal 1 gallon (128oz) and you don't need to keep something cold or hot for longer than about 6 hours, go for it.
FYI, glass-lined vacuum sealed carafes are "safer" than the stainless steel ones. The metal ones also give the liquids inside a slightly metallic flavor. Glass doesn't do that. Of course, if you are a klutz then the glass lined ones wouldn't be suitable for you. Vintage glass-lined ones have stronger glass that can take a higher degree of temperature difference when pouring something like hot coffee into them (borosilicate glass).
One more thing to keep in mind. Stainless steel always leaches nickle and chromium into the food/liquids it contains. This amount of leaching depends on the acidity level of the food/liquid as well as how many times the metal has been "seasoned". Seasoning in this case refers to boiling tomato juice in the container. You need to boil the tomato juice for 5 minutes, toss it out, and repeat this process for a total of 10 times when you have brand new stainless steel cookware/carafe. After this seasoning method, the amount of leaching metals will be far below the EPA max limits for health and safety/even better for water only.
Source:
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4284091/Keep in mind that I love stainless steel and cast iron for cooking, but for drinking water, I prefer glass/pure silver for taste.
