Can cast iron pans be put in the oven?

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I made a big one-pot meal in a cast iron dutch oven and I'm fairly lazy.I put the leftovers in the fridge after cooling them down.

The food needs to be reheated the next day.Again, being lazy and not owning a microwave, I want to just put the entire dutch oven on the stove and crank it up.

Is it possible to damage the dutch oven by putting very cold iron on the burner?

According to Le Creuset's care and usage instructions for their cast iron cookware, sudden temperature changes may result in cracking.Crack can occur from sudden changes inture.

If you're using a lot of heat, there's no danger.Say it from the fridge to the stove.I wouldn't worry about that much.I've cooked this many times with Dutch ovens.So far, so good.

One of the reasons you don't want to do this is because the cycles of reheating may degrade the flavor.

soups and stew are often made in my oven.I have taken the oven out of the fridge many times.I use a low flame to cook food in the dutch oven and have never experienced any problems.

I cook with cast iron.Chicken, beef, pork, fish, or something.I keep the pan in the fridge if it cooks through.It will taste ironic/rusty.You will know what you do and don't like.It won't poison you if it was cooked.So don't worry.Throw it back on the stove and cook it up.An inexperienced cast iron user should be careful as rust can form in the pan and may be a health risk.