Chinese Sand Pot, Donabe, or La Chamba clay pot?

Hi there.

I need a clay pot for Chinese dishes. Traditionally that's a sand pot, but I don't care about that. All of these clay pots are designed for cooking over gas/flame, and from my perspective seem equally well-suited for Chinese cooking.

Please help me understand the practical differences. According to what I've read, sand pots and donabe are usually glazed internally but externally porous, and La Chamba earthenware is unglazed.

Also, unlike sand pots which are soaked before initial use, neither donabe nor La Chamba pots benefit from a preparatory soak. In fact, it seems that donabe are prone to cracking if the exterior isn't dry.

Those differences seem insignificant in the cooking process, but it makes me wonder if sand pots are more specialized than they appear.

Right now I'm leaning towards a donabe or a chamba pot over the sand pot simply because they seem to be reputedly higher quality than the Chinese clay pots I've found online, and I like how they look.