It is generally not recommended to put cold water into a hot cast iron pot or pan to cool it down faster. This sudden and extreme change in temperature can cause thermal shock, which may lead to the cast iron cracking or warping.
Cast iron is a material that retains heat very well, and when it is heated, the metal expands. Adding cold water to a hot cast iron pot or pan causes rapid contraction of the metal, creating stress on the material. Repeated exposure to thermal shock can weaken the integrity of the cast iron and eventually lead to damage.
If you need to cool down a hot cast iron pot or pan, it's best to let it cool naturally at room temperature. Placing it on a cool, flat surface can speed up the cooling process without the risk of thermal shock. Additionally, you can also transfer the hot food to a different container if necessary to cool it down faster.
To maintain the longevity and performance of your cast iron cookware, it's essential to handle it with care and avoid subjecting it to extreme temperature changes. Proper seasoning and regular maintenance, including drying it thoroughly after washing, will help prevent rust and keep your cast iron in excellent condition.