Benefits/negatives of Oak tanks/vats vs steel tanks/vats for fermenting?

What are the positives/arguments for using oak fermenting tanks instead of steel tanks, and vice-versa?

Well that is a very complicated question, I can tell you one of the benefits up front would of course be getting oak into your wine which is typically a good thing. However, from a sanitation point of view oak is not quite as easy.

So stainless is very easy to clean hard to break and easy to maintain.. While oak would require more work and upkeep. I know certain people like to age their wine in oak barrels for certain amounts of time instead of using oak staves and chips.

So hopefully someone else can chime in with some more complete advice...