Aluminum Pans

Why is it that so many Chefs are using aluminum pans to cook with? It drives me crazy. If they are educated they should realize that these pans react to an acid and give off a very unpleasant flavor. I asked a Chef that was making a pan reduction sauce in a aluminum pan why? His answer was that's all they could afford. Bad answer. I think it would be worth the minimal cost to create a great tasting sauce rather than subjecting the customers to a metal tasting sauce. If you have a passion for food why cut corners?