If you have a frying pan that is not quite as non-stick as you’d like it to be, pop a bit of baking paper in there before you start cooking. Voila! It’s now one hundred per cent non-stick.
I made chicken teriyaki the other night using this tip. It calls for starting the chicken skin down in a cold pan and cooking it until golden. Usually at least some chicken skin ends up getting stuck to the pan, but this time there was none!