You can use pasteurized cider with great results. The batch I brewed 4 weeks ago using pasteurized local cider finished at 1.000 and is sitting quite content in secondary containers, quite clear with a nice little layer of sediment at the bottom.
The cyser I started last weekend using cider from the same source is happily chugging along.
Some have said that pasteurized cider produces a less clear result, but I can only speak to how well it fermented.
It's the preservatives you have to avoid. I believe that ascorbic acid is acceptable, but anything with 'sulfate' in it will kill your yeast.
The sands of time were eroded by the river of constant change.
an empty fermenter is a sad fermenter
Bottled: Nut brown ale, Bink blond clone (she's a bitter Belgian!) Belgian Wit, several other tasty beers that have since been consumed!
On deck: TBD