Not an aversion to either, more or less, just that the pans are aluminum with a non-stick coating. Those are two qualities that aren't a part of the standard deep dish method.
I'm not pro PA Products, necessarily, but they do come closest (that I've found) to the original blue steel pans. France has them but I'd have to check on sizes and shapes.
If someone has no other choices, that aluminum, non-stick is better than nothing.
Frankly, seasoning a steel pan is super easy, you know what you're getting and without chemicals leaching into the food product.