Wood will season the second it's cut. How well depends on a lot of factors. Cutting it to size, splitting, and stacking it immediately off the ground (or on concrete and under shelter) are your biggest key factors imo.
I generally stack outside in the shade next to my house. It gets ample wind and elements, and occasional indirect sun. I season everything a year or less, and cut my oak short to season faster.
I've stacked it across the property in the full sun, but the problem I run into is then I'm forced to move an entire years worth of firewood closer to the house by the time winter hits as its all but impossible to get to the other side of the property and across a semi truck trailer that doubles as a bridge with 18" of snow on the ground, especially towing 800lbs worth of wood every week to the house.
I've stacked it in my pole barn which has 2 small stables on the side that are completely sealed off, straight on the concrete. It'd have a similar effect to the "baking" that we're seeing. I haven't done this in at least 7 years, but ironically now around the area where I was stacking wood, I'm starting to have some wood rot and mold in my pole barn roof. I don't know if the moisture from the 2-3 years of seasoning wood in here that caused it (unlikely, the barn is far from air tight) or if I've just got a leaky roof. Probably the latter, but something I always wondered.
I've contemplated continuing to stack it there solely due to convenience, but if I do regardless of the materials used (wood again or steel), I might remove the "window" they installed (IE, corrugated clear PVC behind animal gate bars) simply to have a breather for the area.
There's really no right or wrong way to eat a Reeses past beyond cutting, splitting and stacking off the ground. It'll season in time. I fully expect my 37% fresh split oak I did 2 months ago to be down to at least 20% MC by next year in the shade -- I cut large diameter oak rounds at 12-14" simply because I prefer to lift them onto the splitter rather than run vertical and it'll season faster with shorter cuts anyway.