Agree with GB. Pour cold fluid into a hot pan and different parts of the pan will be cooled at different rates depending upon the amount of cold water that hits it.
Cooling makes metals in particular, and most other things, contract. Different parts of a pan contracting at a different rate and you have the danger of warping.
A hot pan will just heat up the fluid (water, wine, you name it) rapidly and there will be no rapid cooling.
Thick pans, such as stainless steel, tend to do that less than thinner pans.
Oh, yeah, and it took me a while to realize, I wish I had done so earlier, that a deglazed pan was generally a pretty clean one. So now routinely deglaze all saute pans even if I am just going to toss the deglazate (I doubt that is a word, but it should be) away. Deglazing is a lot faster way to clean a pan than letting the it cool and leaving it to be washed in the sink.
At least it seems to work for me.
Before criticizing a person, walk a mile in his shoes - then you are a mile away and you have his shoes!