Gentle heat with a butane table-top burner (common in Asia) is all you need. There are emissions, so keep the oven fan on or use outside.

We use the donabe for Japanese hot pot (nabe). It's basically thin sliced meat individually cooked in a communal table stock (shabu shabu) with fish stock (dashi) and vegetables resulting in a very delicious stock that folks transfer to their own little bowls while eating.

The leftover stock can be used to cook Japanese rice. Great tool to have to ensure nothing ever goes to waste.