Warm yeast starter after cold crash?

I'm doing a large yeast starter (4 or 5 L for 5 gal batch) and want to decant the oxidized beer from it prior to pitching. My plan is to cold crash it to separate the yeast and beer. My question is, after cold crashing and decanting should I worry bringing the temperature of the starter up to pitching temp or just pitch cold? I've heard bad things about temperature shocking yeast, but people seem to not have a problem doing it when pitching a starter. Thoughts?

I usually try to get the starter yeast temp up to wort temp for pitching. So I cold crash, decant, and let the yeast slurry sit out to warm up then pitch. I wouldn't risk shocking the yeast but I don't know a lot about yeast shock.

I pitch cold from fridge - it works.