Here are my criteria when evaluating a baking vessel for bread baking

Loaf Shape Round Loaf or Sandwich Loaf? How a loaf is shaped and sized can affect slicability, toaster-fit, aesthetics and can change what kinds of bread bags will work for storage.
Temperature Stability Thicker walled, heavier containers will help normalize temperature fluctuations when opening oven doors, if there are hot-spots in an oven and allows you to pre-heat your container for a stronger “Spring” reaction when utilizing steam
Steam Capture In order for the proper “Spring” reaction to take place, steam plays a major role in bread making. Most commercial bread bread ovens have nozzles to spray water, or at the very least do not vent as aggressively so when you spray water into the oven it creates a humid, steamy environment. We need to emulate that in our at-home bread baking for the best quality bread.
Longevity and Durability If you spend money on a baking vessel, can it take the heat? We're baking at pretty high temperatures, and heating up pans without anything in them. Can you rely on your vessel to outlive you?
Broad Functionality Single-function kitchen tools are a problem, and can fill up your counters, cabinets and shelves with things that collect dust. If you can have a vessel that you could also make stew in, that’s a major win!
Price Cast iron, when compared to stamped steel, can be quite a bit more expensive. The prices have come down in recent years but it still can be a lot if you plan on making large batches.

Steam Pan

Dutch Oven

Lodge loaf pan X2