Cast Iron Chasseur cookware - can it go from fridge to oven?

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I've treated myself to some cast iron chasseur cookware and am making a fish pie to eat for dinner tonight. Can the cast iron casserole go into the fridge and then be transferred straight to the oven tonight when it's time to heat it up? I don't want it to explode as it's the most I've ever spent of cookware! Thanks.

Anyone? Pretty please?

Ok, as you were

Cast iron?

Yes, I'd have thought it would manage a bit more than a chilly fridge to a hot oven, tbh.

Thanks Mary

I'm sure it'll be fine. Cast iron is tough stuff.

I'd get it out of the fridge a while before putting it into the oven to bring it up to room temperature, though. It'll take ages in the oven if it's just come out of a cold fridge.

Mines survived it but I my head says it won't so I tend to put it in a cold oven and heat the oven with it. That's me being paranoid though, the stuff can take hob heat so it should be fine.

Ahh, good thinking Drama, it'd be nice to eat before midnight

I personally wouldn't - both for safety and speed purposes - either put it in the cold oven, or take it out half an hour before and leave it to get to room temperature.

That's a good plan Damn. I bought the cast iron particularly for its heat holding ability so if DH is stuck in traffic I can just put the lid on and it'll keep warm for ages.

I would let it get to room temperature first and possibly gradually turn the heat up on the oven, too.

We had some lovely Le Creuset gratin dishes, the largest one big enough for a family size pasta bake. One day, it went into a butane gas oven, and then when it came out, rested on the hob a little, and then on to the table. Where it promptly cracked in half - I nearly cried, as I'd bought in their factory shop on the way home from holiday in France.

Do you know it never occurred to me this might be a problem with my cast iron casserole dish. I've been doing this for 15 years and it's still going strong

I think ideally it would come out of the fridge for a little while before going in the oven but that's more from the point of view of getting the food warmed through quickly.

Another one who has never thought twice about this: I have 2 enormous Le Creuset casserole pots and I do it with them the whole time. No problems yet, and it's been about 13 years...