Write an article based on this "Preheat your oven. Wash and dry the skillet. Coat the skillet with shortening. Bake the skillet. Cool and clean the skillet. Repeat as necessary."

Article:
Set your oven to 325°F (163°C) and let it heat up. The process of seasoning cast iron involves coating it with a layer of oil and baking it. Seasoning, or curing, the pan will cover it with a non-stick surface, make the pan easier to clean, and protect it from rust.  Most new cast iron pans come pre-seasoned, but you'll have to season any that haven't been cured by the manufacturer.  You can still season a new pan if it comes pre-seasoned, and you should definitely season an old or second-hand cast iron pan before using it. Fill a sink with a small amount of hot, soapy water. Immerse a clean sponge in the soapy water, then wash the cast iron pan. Rinse the pan under hot water and dry it completely with a clean towel.  You can also use a dish brush with stiff bristles to clean the pan. Most people recommend not washing cast iron with soap once it has been seasoned, because the soap can slowly remove the seasoning. However, because you're about to season the pan, use soap now to make sure the pan is clean. Dip a clean cloth or paper towel into some vegetable shortening. Rub the shortening over the inside and outside of the skillet to coat the pan with a thin and even layer. It’s best to use a small amount of solid shortening for seasoning, because too much shortening or using liquid oil can leave a sticky residue on the pan. Place a cookie sheet or piece of foil on the bottom rack of the oven. Then place the skillet upside down on the middle rack. Bake the empty skillet for an hour. The baking sheet is important because it will catch any shortening that melts and drips off the pan. After an hour, turn off the oven. Leave the skillet in the oven as it cools, about one to two hours. Remove the pan from the oven once it’s cool. Buff the pan by rubbing it with a paper towel or clean cloth to remove excess shortening. When you're finished, the pan should be a smooth and shiny black. Over time, this non-stick layer may wear away, especially if you use the pan to cook non-fatty foods. Repeat the seasoning process every few months, or when:  The pan loses its luster and becomes dull The color changes from black to dark gray Food starts sticking to the pan