If you go over 3 vol, you can use
Belgian bottles, which are a little thicker to hold up to the pressure.
I did a real deep dive on this prior to bottling, getting as much information as I could. Let the other guy make mistakes, and learn from them! I'm confident in my techniques.
Basically I'm of the opinion IF someone is certain the beer is done fermenting, proper sanitation is adhered to, careful measurement of the correct amount of priming sugar ... regular brown bottles are fine for volumes approaching 3 or 4.
But I also found this is "too much" carbonation. Maybe not for commercial beers, but we can't filter our beers out like the big boys do. Lots of "nucleation sites" available.
On the other hand, the typical "3/4 cup" of priming sugar is maybe just a
little bit light on the carbonation, depending on the style. With practice comes more confidence. I started out inspecting the bottles wearing safety goggles, heavy gloves, and a coat.
Better safe than sorry, I guess. I've found the "Goldilocks" amount of priming sugar for carbonation that I like, without undue stress. Reminded me of those old Western movies, when they were trying to move a wagonload of Nitro. Careful boys!!