BelKon, well it depends.
I assume when you are talking of a baking pan you mean a square or rectangle flat pan of 2-8 inches in depth that could be used either for roasting meat or preparing baked goods in an oven?
First of all, whether baking a cake or roasting meat in an oven, I can't think of a situation where I don't wrap aluminium foil on my dish at some point. Some sort of flange or ridge on the edge so I can make it seal nice would be welcome.
When cooking meat in a baking pan I'd like some type of ridge or other texture in the bottom to get the meat off it and let the juices drain down and help with the cooking. Even if it is small.
Now baking, I want the opposite. Smooth bottom.
Anti-stick coating of course, though if you are doing a glass version, not relevant. Angles on the sides that are a little more obtuse than 90 degrees make it easier to scoop stuff out with a spatula, thinking of lasagna here.
Main thing is some kind of lip on the edge I can crimp foil to. That would be awesome..
sourdough isn't a recipe, it is a process.