In one sentence, describe what the following article is about: Hold the film or suppository near the entrance or your vagina. Using a clean finger, push the product up into the vagina. Insert it as far as it will go so that it is positioned near your cervix.  Note that the film will melt into a spermicidal gel, while the suppository will melt into a spermicidal cream. If you are inserting a film spermicide, place your finger near the middle of the film before insertion to position it evenly. Wash your hands thoroughly before and after inserting the film or suppository. Do not try to place the film on top of the penis. It won't have enough time to dissolve and may not properly meet the cervix. Once the suppository or film is inserted, it will need time to melt completely. Wait at least 10 minutes before engaging in sexual activity to ensure that the product is thoroughly dissolved. Doing so before may render the spermicide ineffective at preventing pregnancy.  Note that inserting film or suppository spermicide more than 60 minutes before having sex will kill its effectiveness. Insert the spermicide up to one hour prior to sex. Like foam, cream, or jelly spermicide, film and suppository spermicides wear off after an hour. They are also rendered ineffective after each time you have sex. Keep extra products on hand to replace the spermicide when necessary.
Summary: Insert the film or suppository with your finger. Wait at least 15 minutes before having sex. Insert a new dose after an hour, or every time you have sex.

In one sentence, describe what the following article is about: This will be easier to do while wearing the ring. If it has stones or other markings, make sure they are centered on top of your finger. Then, mark the center of the band under your finger with a marker. Make sure to use a color that will contrast with the ring: black works best for gold and silver. You can either use dedicated wire cutters, or pliers with a cutting edge. Set them along the line you drew on the ring. Apply pressure smoothly to ensure an even cut. It’s best to use a file specifically for metal work; otherwise ensure the nail file you use is made of metal. File slowly, only removing a bit of metal at a time. Put the ring inside the open pliers so the outside curvature runs along the pliers. Carefully squeeze, bringing the cut ends of the ring together. Keep the pressure even to make sure the ring keeps its circular shape. Try on the ring after closing the gap. If it’s still too loose, file the cut ends a bit more and try the ring on again. Use a buffing block, which you can get from any beauty store, to smooth out the ring’s ends. This will keep the edges from scratching your finger. Alternatively, you can use a propane torch and jeweller’s solder to close the ring into a single loop.
Summary: Mark the center of the ring’s band. Cut the ring along the mark with wire cutters. File down the cut edges. Close the gap and try on the ring. Clean up the ring’s cut ends.

In one sentence, describe what the following article is about: The seasoning process requires you to basically "bake" a layer of fat into the pan so that it stays there semi-permanently. The fat protects the iron surface from oxidation (rusting).To start, warm up your oven. You can proceed to the next few steps while you wait. Generally, the easiest source of fat to work with for this purpose is cooling oil (e.g., canola oil, vegetable oil, peanut oil, etc.). Pour a small amount (no more than about one tablespoon) into the skillet and spread it around with a paper towel, coating the entire surface. Many chefs like to coat the underside and handle as well, though this is less important. Olive oil isn't the best for this task — it has a lower smoke point than most other cooking oils, which means that it's more likely to give off smoke and may possibly set off your smoke alarm. You don't have to use oil — most types of cooking fat will work well. A few ideas are provided below:  One easy solution is to use bacon grease. Cook the bacon in the cast iron pan, drain the excess grease into a pan, and use a paper towel to coat the pan evenly with the remainder. Lard or shortening also work well. For these fats, use a slightly lower temperature. 275-300 F (135-149 C) usually works well. Place the pan directly on a rack in the middle of the oven upside down (so the cooking surface faces the bottom of the oven. Put a baking sheet underneath to catch drips of excess oil. Let the pan "bake" like this for about one hour. After an hour, turn off the oven but don't open it. Let it gradually cool — this may take an extra hour or two. When the pan is cool enough to handle safely (use an oven mitt if you are unsure), take it out of the oven. Congratulations — it's now seasoned. It should resist rusting and stick to food less in the future. If you wish, you can partially re-season your pan whenever you wish by adding a little extra fat after the next few times you cook. Just apply oil, lard, etc. with a paper towel as above, covering the surface evenly with a thin layer. This isn't essential, but it's a wise idea if you accidentally take some of the seasoning off (see below).
Summary:
Preheat your oven to 350 F (177 C). Coat the dry pan with cooking oil. Alternatively, use another source of fat. Put the skillet into the oven for an hour. Turn off the oven.