Moving cast iron from fridge to stove I made a really big one-pot meal in a cast iron (enameled) dutch oven and I'm fairly lazy. So I take all the leftovers once cooled, slap the lid on, and put it in the fridge. 

The next day, it's time to reheat the food. Again, being lazy (and not owning a microwave), I want to just put the entire dutch oven right onto the stove and crank on the gas.

Is there any danger in damaging the dutch oven (cracking of the iron or enamel) by putting very cold iron onto the burner?
According to Le Creuset's care and usage instructions for their enamel coated cast iron cookware, sudden drastic temperature changes may result in cracking.  Other anecdotal remarka on various cooking websites also agree that cracking can occur from sudden tempurature changes.

Le Creuset website