Hi Nathan, I would consult the manufacturer of your pot for specific guidance on safe use, but if you determine that it's safe to preheat your pot empty, I don't think transferring cold dough into will cause any damage. The pot itself isn't going from the refrigerator to the hot oven, and the difference to the pot in terms of cold refrigerator temperature dough (38F) versus room temperature dough (70F) is pretty minor in the scheme of things. 

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