Any reason not to cook in a stainless steel pail?

I bought this four-gallon SS pail on Amazon: https://www.amazon.com/dp/B07P6DNKCG to experiment with devising a lid that would make it good for collecting sap.

I haven't tried that yet, but I'm wondering about boiling sap in it. Is there any reason not to? (There's a label stuck to the bottom center, but let's assume I can scrape enough of that off to be willing to put it on the stove...)

Is there anything special about the shape or material that makes this a bad idea?

the listing says "completely seamless" so any of the usual concerns about welds shouldn't apply.
I have an enormous stainless lobster pot type pot (also seamless, it maybe was pressed?) that I bought for beermaking, it has gotten discolored on the bottom from direct contact with flame and the induction burner, but otherwise seems okay. At this point now I only use it for water bath canning.

Do you know what grade of stainless it is?

I'd want something in the 300 series (304/316) to ensure that it is food safe. Not all stainless is food grade.

Another thing that just occurred to me- I know more about making molasses than maple, but from what I understand of making syrup, a large surface area facilitates evaporation. I don't know what kind of pans sugaring traditionally uses, but for molasses you use a pan that is about as big as a table, the bigger and flatter the better. More surface area helps you get faster evaporation. Concentrating everything in a bucket seems like it would take longer.

It is seamless -- with the handle brackets seemingly spot-welded on the outside.

Nothing about the grade of SS appears on the bucket or the Amazon listing. When I asked the question, I got this back from the AI:

The Grip Stainless Steel Bucket product page lists "Premium grade stainless steel" but doesn't specify the exact grade (such as 304, 316, etc.).
Based on customer Q&A discussions, one reviewer mentioned that buckets are "typically made from the 300 series of stainless which tends to be cheaper and also highly resistant to rust." A customer also noted that a magnet doesn't stick to it, which suggests it's likely 300-series (non-magnetic) stainless steel rather than 400-series.

I did find a prop65 warning on the label for "lead-cancer" ... so maybe I'll just use this for ashes or something.

Tereza Okava wrote:from what I understand of making syrup, a large surface area facilitates evaporation. I don't know what kind of pans sugaring traditionally uses, but for molasses you use a pan that is about as big as a table, the bigger and flatter the better. More surface area helps you get faster evaporation. Concentrating everything in a bucket seems like it would take longer.

I do have a syrup evaporator pan (https://www.amazon.com/dp/B07YQQ625Q) in the garage but haven't built the cinder-block "stove" for it to sit on so I've just been making do with pans on the stove - a 4 gallon that we use when canning sauces and the regular 2-gallon "pasta pot". An extra pan for another burner would help out even if they're not ideal.