Wok for Induction Hob: 7 Best Picks Tested for UK Kitchens (2026)

A wok for induction hob cooking has to solve a problem the original design never anticipated: induction hobs are flat, magnetic and unforgiving of anything that rocks, wobbles or refuses to make contact with the glass. So what is a wok for induction hob, exactly? It’s a stir-fry pan built with a flattened, ferromagnetic base — usually carbon steel, stainless steel or cast iron — so it sits stable and heats efficiently on a magnetic cooktop, unlike the round-bottomed originals designed for gas burners and wok rings. That’s the whole brief in one sentence, but the execution varies wildly between brands, and getting it wrong means a pan that either won’t fire up at all or heats so unevenly you end up steaming your stir-fry instead of searing it.

This guide skips the marketing fluff and gets into the actual mechanics: why a flat bottom wok for induction is non-negotiable (as the cooking vessel has been essential kitchen equipment for roughly 3,000 years, according to Britannica’s entry on the wok, though the induction-friendly flat base is a distinctly modern adaptation), which materials genuinely perform, and where the real money should go versus where it’s wasted. We’ve researched seven genuine, currently available products spanning budget carbon steel through heirloom-grade cast iron, cross-checked their specs against aggregated UK review sentiment, and built in honest commentary on who each one actually suits — a nervous first-time stir-fry cook, a family of five, or someone chasing that elusive restaurant-style sear at home.

Quick Comparison Table

Looking at the spread above, there’s no single “best” wok for induction hob use — only a best match for your cooking style and household size. Budget-conscious stir-fry purists will lean toward the uncoated carbon steel of the Yosukata, while anyone who wants zero-fuss, dishwasher-friendly convenience will gravitate toward a coated option like the Ken Hom Excellence or Tower Cerastone. Families cooking for four-plus should note the Circulon Infinite and Le Creuset offer noticeably more surface area, though that comes with a heavier lift (literally) off the hob.

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Top 7 Woks for Induction Hob: Expert Analysis

1. Yosukata 34cm Carbon Steel Wok — best authentic budget pick for real wok hei

The standout here is the 1.8mm (15-gauge) hand-graduated carbon steel, which is thick enough to hold heat through a proper stir-fry sequence without warping — something thinner budget carbon steel pans routinely fail at. Key specs with real-world meaning: it’s pre-seasoned at high temperature before it ships, so you get a workable non-stick surface from day one rather than an hour of frantic oil-and-salt seasoning; the flat base is specifically engineered for stability across open flame, electric coil and induction cooktops alike, so it isn’t a compromise design bolted onto a traditional shape. Based on the spec comparison with coated alternatives, this is the wok that rewards a bit of technique: carbon steel heats up and cools down fast, giving you genuine control over searing versus gentle cooking, which is exactly why professional Chinese kitchens still favour it. Reviewers consistently report that the seasoning improves markedly after the first five or six cooks, developing a natural patina that outperforms synthetic coatings for high-heat searing, though a handful note the factory pre-seasoning can leave a slightly uneven matte finish that benefits from an extra oil-and-heat cycle before first use. What most buyers overlook is that uncoated carbon steel demands prompt drying and a light oil wipe after washing — skip that step even once on a humid day and you’ll see flash rust, which is cosmetic but off-putting.

Pros:

• ✅ Genuine 1.8mm carbon steel holds heat like traditional gas-wok kit
• ✅ Pre-seasoned, so it’s usable within minutes of unboxing
• ✅ No synthetic coating to scratch, chip or wear through over time

Cons:

• ❌ Requires ongoing seasoning maintenance, unlike non-stick alternatives
• ❌ Bare steel can flash-rust if left wet, so needs prompt drying

Priced in the £30-£45 range depending on the retailer, this represents excellent value for anyone serious about developing genuine wok technique rather than chasing convenience.

2. Tower T81279 Cerastone 30cm — best budget non-stick for cautious beginners

The standout feature is the Cerastone ceramic coating, which is PTFE- and PFOA-free and gives new cooks a forgiving, low-oil surface to learn on before committing to bare metal. The base combines a bonded aluminium core with an induction-ready steel plate, meaning it heats reasonably evenly for the price point, and the glass lid lets you check on braises or steamed veg without losing heat. Here’s what to weigh: this is a pan built for accessibility rather than professional-grade searing, so it suits someone who wants stir-fries, fried rice and the occasional curry without ever thinking about seasoning schedules or specialist cleaning products. Reviewers consistently note the non-stick release is genuinely impressive straight out of the box, particularly for eggs and delicate fish, though a recurring theme in aggregated feedback is that ceramic coatings on budget cookware tend to lose their sheen faster than titanium-reinforced alternatives if metal utensils are used regularly. On paper this means it’s the wok to buy if you cook two or three times a week and want an easy life, not the one to buy if you’re aiming for restaurant-style char.

Pros:

• ✅ PTFE/PFOA-free ceramic coating suits health-conscious cooking
• ✅ Genuinely beginner-friendly, low-oil, easy-release surface
• ✅ Glass lid included, useful for braising and steaming

Cons:

• ❌ Ceramic coatings typically degrade faster with metal utensils
• ❌ Not built for the high, sustained heat serious stir-frying demands

At around £20-£30, it’s one of the most accessible entry points into induction-compatible wok cooking on the UK market.

3. Ken Hom Excellence 31cm Carbon Steel Non-Stick Wok — best all-rounder for regular stir-frying

The standout advantage is combining 1.5mm carbon steel — a material genuinely built for high-heat cooking — with a three-layer non-stick coating, splitting the difference between authenticity and convenience. That gauge of steel offers strong heat conduction for fast, even stir-frying, while the internal and external coating means you’re not stuck babysitting a seasoning routine. Based on the spec comparison with the fully uncoated Yosukata, this wok sacrifices a little of the ultimate high-heat searing performance in exchange for dramatically easier cleanup and dishwasher tolerance (though hand-drying afterwards is recommended to preserve the coating long-term). Developed under the name of a chef closely associated with televised wok cookery for UK audiences since the 1980s, this range has built genuine longevity in British kitchens rather than relying on celebrity branding alone. Aggregated review sentiment across UK and European retailers is strongly positive, with buyers repeatedly praising how lightweight and manageable it feels for one-handed tossing, and international reviewers specifically flagging it as an excellent match for compact induction hobs. The main complaint that surfaces is that, like most coated carbon steel, it won’t develop the deep patina flavour purists chase — but for weeknight cooking, that’s rarely the priority.

Pros:

• ✅ 1.5mm carbon steel body suited to genuine high-heat stir-frying
• ✅ Three-layer non-stick coating cuts oil use and cleanup time
• ✅ Lightweight design makes one-handed tossing easy

Cons:

• ❌ Coating means you’ll never build the deep patina of bare steel
• ❌ Best hand-dried despite being dishwasher-rated, adding a step

Typically found in the £35-£55 range depending on size (20cm to 35cm), the 31cm version hits the sweet spot for most two-to-four-person households.

4. Jamie Oliver by Tefal Cook’s Classics 30cm Wok — best consistent heat-indicator technology

The standout feature is Tefal’s heat-indicator system, which visually confirms when the pan has reached optimal searing temperature — removing the guesswork that trips up newer cooks on unfamiliar induction hobs. Key specs with real-world meaning: the extra-thick Thermo-Fusion base, built from stainless steel and aluminium, heats quickly and evenly across all hob types including induction, while the titanium-reinforced non-stick coating is rated for metal utensil use, a genuine advantage over coatings that demand silicone-only tools. What most buyers overlook about this model is that the “deeper shape” redesign in recent Cook’s Classics versions genuinely does expand what you can cook beyond stir-fries — it handles pasta sauces and risottos competently too, effectively working as a hybrid stir fry pan for induction hob and sauté pan. Reviewers consistently report strong satisfaction with the non-stick performance and heat indicator specifically, with the range holding an average rating around 4.7-4.8 out of 5 across major UK retailers. The trade-off, reasonably, is that hard anodised aluminium with a coating will never match carbon steel or cast iron for raw heat retention once you turn the hob down, so food can cool slightly faster mid-cook if you’re working through a large batch.

Pros:

• ✅ Heat-indicator technology removes guesswork on unfamiliar hobs
• ✅ Metal-utensil-safe titanium-reinforced non-stick coating
• ✅ Versatile enough for sauces and risottos, not just stir-fries

Cons:

• ❌ Retains less residual heat than carbon steel or cast iron
• ❌ Sits at a premium price point versus basic non-stick woks

Expect a price in the £60-£85 range, positioning it as a mid-to-premium non-stick choice rather than a budget buy.

5. ProCook Professional Stainless Steel Wok — best durability and guarantee

The standout feature is the 18/10 stainless steel construction with a substantial 7mm impact-bonded base, giving it the kind of professional-kitchen durability that budget aluminium pans simply can’t match. The uncoated surface handles genuinely high cooking temperatures without degrading, making it the pick for anyone who wants to sear, char and caramelise rather than gently coax food along on a non-stick surface. Here’s what to weigh: an uncoated stainless steel wok is less forgiving for beginners since food can stick without proper oil management, but it rewards technique with superior browning and, unlike carbon steel, has no seasoning routine to maintain and won’t react with acidic sauces. What the spec sheet won’t tell you, but ProCook’s own guidance notes, is that induction hobs can run at double or triple the heat output of a gas ring, so this pan (like all stainless steel woks) needs a slightly gentler hand on an induction hob than you might instinctively apply. ProCook backs this range with a 25-year guarantee, a notably longer commitment than most competitors offer, and aggregated feedback from UK buyers highlights the CoolTouch handle design as a genuine practical win for family kitchens.

Pros:

• ✅ 18/10 stainless steel with 7mm base handles serious high heat
• ✅ No coating to wear through, and no seasoning routine required
• ✅ Backed by an unusually long 25-year manufacturer guarantee

Cons:

• ❌ Less forgiving for beginners than a non-stick surface
• ❌ Needs careful heat management to avoid scorching on induction

Priced around £45-£70 depending on the 26cm or 30cm option chosen, it’s a strong mid-range investment for anyone planning to keep one wok for a decade or more.

6. Circulon Infinite 36cm Non-Stick Wok — best for large family batches

The standout advantage is sheer capacity: at 36cm across, this is genuinely built to feed up to six people in one pass, which matters enormously if you’ve ever tried cramming a family stir-fry into an undersized pan and ended up steaming rather than searing your vegetables. The fully encapsulated stainless steel and aluminium base distributes heat evenly across that larger surface, addressing the common flaw of oversized woks developing cold spots at the edges. Based on the spec comparison with smaller-format woks on this list, the patented “hi-low” textured non-stick base is a genuinely clever piece of engineering — raised ridges protect the coating from utensil scratches while the sunken grooves retain a thin, effective non-stick layer, extending the coating’s working life meaningfully beyond flat-coated alternatives. Reviewers consistently highlight how well it copes with family-sized batches without needing to cook in stages, and its stainless steel lid is a practical touch that most rivals in this size bracket skip. The honest trade-off is weight and storage: a 36cm wok with a stainless lid isn’t a pan you’ll want to lift one-handed, and it demands considerably more cupboard space than a 28-30cm option.

Pros:

• ✅ 36cm diameter comfortably feeds families of five to six
• ✅ Hi-low textured base extends non-stick coating longevity
• ✅ Includes a stainless steel lid, unusual at this size

Cons:

• ❌ Heavier and more awkward to manoeuvre one-handed
• ❌ Needs significantly more storage space than smaller woks

Typically retailing in the £70-£100 range, it’s a reasonable investment if pan size, not price, is your main constraint.

7. Le Creuset Signature Cast Iron Wok — best heat retention and heirloom durability

The standout feature is unapologetic mass: enamelled cast iron retains and radiates heat more evenly than any other material on this list, meaning once it’s hot, adding a batch of cold vegetables barely dents the cooking temperature — a genuine advantage for consistent searing. The flat base is a deliberate reinterpretation of the traditional round-bottomed wok shape specifically to suit modern flat and induction hobs, while the black enamel interior needs no seasoning at all and resists acidic sauces without reacting, unlike bare carbon steel or cast iron. Based on the spec comparison with lighter coated options, this is emphatically not a pan for quick weeknight tossing; it rewards patient, lower-heat cooking and is arguably better suited to braises, curries and slow-building stir-fries than lightning-fast wok hei technique. Aggregated customer sentiment is consistently glowing on build quality and colour retention, with buyers repeatedly describing it as a lifetime purchase, though a recurring and fair criticism is the price relative to genuinely comparable performance from cast iron alternatives like Lodge. Le Creuset itself advises matching the pan carefully to the induction ring size, since an undersized ring on a hob this heavy risks the induction sensor failing to “recognise” the pan.

Pros:

• ✅ Unmatched heat retention for consistent, even cooking
• ✅ Enamel interior needs no seasoning and resists acidic sauces
• ✅ Genuinely built to be passed down as a lifetime piece

Cons:

• ❌ Considerably heavier than any other wok on this list
• ❌ Premium pricing relative to comparable cast iron alternatives

Expect to pay in the £180-£230 range, firmly positioning this as the aspirational, buy-it-for-life option rather than an everyday workhorse for most households.

Setting Up and Using Your New Wok for Induction Hob

Getting a new wok for induction hob cooking off to a good start avoids most of the complaints buyers report in month one. If you’ve bought carbon steel like the Yosukata or the Ken Hom Excellence, wash off the factory coating with warm soapy water first, dry it completely, then heat it gently with a thin film of neutral oil until it just starts to smoke, wiping out the excess — this builds the first layer of the patina that makes carbon steel genuinely non-stick over time. For coated non-stick woks like the Tower Cerastone or Jamie Oliver by Tefal, skip seasoning entirely and simply hand-wash before first use to remove manufacturing residue.

The most common first-30-days mistake is cranking an induction hob to maximum straight away. Induction transfers heat directly and far faster than gas, so start at a medium-high setting and increase gradually as you learn your specific hob’s power curve — this matters even more for a flat base wok induction setup, since full contact means heat builds quickly with nowhere for excess warmth to escape around a curved edge. Always match the wok’s base diameter to the hob’s induction zone as closely as possible; an oversized base wastes energy heating unused hob area, while an undersized one can trigger the hob’s safety cutout. Once seasoned, a light oil wipe after each wash keeps carbon steel woks rust-free, while coated woks benefit from wooden or silicone utensils to protect the surface long-term.

Real-World Scenarios: Which Induction-Compatible Wok Suits You?

Consider a university student in a shared flat, cooking mostly solo meals of noodles and stir-fried veg on a compact plug-in induction hob with a limited budget. The Tower Cerastone 30cm suits this brief precisely: it’s affordable, forgiving for a developing cook, and the non-stick surface means cleanup takes minutes between lectures rather than a lengthy seasoning ritual.

Now picture a family of five in a suburban kitchen with a full-width induction hob, cooking stir-fries and fried rice for the whole household most weeknights. Here, the Circulon Infinite 36cm earns its keep — the larger surface area means one pass through the wok feeds everyone without crowding the pan, which is the single biggest factor in whether home stir-fries turn out crisp or soggy.

Finally, imagine a keen home cook who’s watched enough wok-hei videos to want the real thing: high heat, visible smoke, genuine char on the edges of the vegetables. For this cook, the uncoated Yosukata carbon steel or the uncoated ProCook stainless steel wok are the honest choices, since no coated non-stick pan will comfortably tolerate the sustained high heat that authentic searing demands.

Solving Common Induction Wok Problems

Problem: the wok won’t heat evenly, with a scorching centre and cool edges. This is almost always a base-size mismatch — the induction zone is smaller than the wok’s contact area, so heat concentrates centrally. The fix is matching your wok diameter to your hob’s largest induction zone, or investing in a wok ring induction adapter designed to spread the magnetic contact area (more on this below).

Problem: the non-stick coating has started releasing food less cleanly after a few months. This typically stems from metal utensil use or dishwasher cycles exceeding manufacturer guidance. Switching to wooden or silicone tools and hand-washing, as recommended for the Ken Hom Excellence and Jamie Oliver by Tefal ranges, meaningfully extends coating life.

Problem: a carbon steel wok has developed rust spots. This means it wasn’t dried thoroughly or oiled after washing. A light scrub with steel wool, a re-season with oil over gentle heat, and a stricter drying routine resolves it completely — carbon steel forgives this kind of neglect far more readily than people assume.

Problem: food tastes steamed rather than seared, even on high heat. This is usually overcrowding the pan. Cook in smaller batches, particularly in anything under 30cm, and ensure ingredients are dry before they hit the oil, since residual water is the single biggest saboteur of a good sear.

How to Choose a Wok for Induction Hob

Choosing the right wok for induction hob cooking comes down to a handful of genuinely decisive factors, in this order of priority:

1. Confirm ferromagnetic compatibility first. If a magnet doesn’t stick firmly to the base, the induction hob’s coils simply won’t engage with it, regardless of how good the pan otherwise is.
2. Prioritise a genuinely flat base over a curved or slightly domed one. More surface contact means more efficient, even heating and better stability when tossing food.
3. Match the wok diameter to your largest induction zone. A mismatch wastes energy and risks uneven heating or a safety cutout.
4. Decide between coated convenience and uncoated performance. Non-stick coatings suit everyday ease; bare carbon steel, stainless steel or cast iron suit serious high-heat searing.
5. Weigh weight against manoeuvrability. Cast iron retains heat beautifully but is genuinely heavy to toss one-handed; aluminium-cored options are far lighter.
6. Check the handle design for your hob layout. A long single handle suits tossing technique; two loop handles, as on the Le Creuset, suit lifting a heavy pan safely instead.
7. Factor in maintenance realistically. If you won’t reliably dry and oil a carbon steel pan, a coated option will serve you better long-term than a neglected “authentic” one.

Flat Bottom Wok vs Round Bottom Wok: Why Base Shape Matters on Induction

A traditional round bottom wok is designed around a wok ring sitting over a gas flame, letting heat wrap around the curved base for that classic high-heat sear. On an induction hob, that shape is simply incompatible with how the technology works: induction coils generate a magnetic field directly beneath the glass surface, and a round base only makes contact at a single small point, meaning most of the pan never engages the field at all.

A flat bottom wok for induction solves this by maximising contact area, and a flat base wok induction setup will heat measurably faster and more evenly than any adapted round-bottomed alternative. The trade-off is authenticity of shape: purists argue a flat base slightly compromises the classic tossing dynamics of Cantonese wok technique, since the sloped sides meet a flat centre rather than curving continuously. In practice, for anyone cooking on a fixed home induction hob rather than a professional gas wok burner, this compromise is negligible against the alternative of a pan that simply won’t heat.

Induction Compatible Wok Materials Explained

Not every material marketed as wok-friendly is genuinely induction compatible wok material. Carbon steel and cast iron are naturally ferromagnetic and work reliably on any induction hob without modification, which is why both the Yosukata and Le Creuset perform confidently here. Most stainless steel, including the grade used in the ProCook Professional, is also ferromagnetic when it’s the correct alloy — specifically an 18/0 or magnetic-grade exterior rather than the fully non-magnetic 18/10 sometimes used purely for interior food-contact surfaces.

Pure aluminium and copper are not induction compatible on their own, since neither is magnetic; this is why coated aluminium woks like the Tower Cerastone and Circulon Infinite rely on a bonded ferromagnetic disc or plate fused into the base specifically to bridge that gap. Always check for an explicit induction symbol or spec confirmation before buying, rather than assuming “suitable for all hobs” automatically includes induction — some older or budget ranges genuinely don’t.

Common Mistakes When Buying a Wok for Induction Hob

The most frequent error is buying based on diameter alone without checking base flatness — a technically “induction safe” wok with a subtly domed or warped base will still wobble and heat unevenly. A close second is assuming all stainless steel qualifies automatically; as covered above, some grades genuinely won’t trigger an induction hob at all. Buyers also regularly underestimate weight, particularly with cast iron, only to find a fully loaded wok is awkward to lift and tip one-handed during cooking.

Another common mistake is choosing a wok based purely on price without matching material to actual cooking habits — someone who genuinely wants fast, high-heat searing will be frustrated by a delicate ceramic coating rated for gentle use, while someone who wants low-maintenance convenience will resent the seasoning routine that bare carbon steel demands. Finally, buyers regularly skip checking the handle’s heat tolerance, only to discover mid-cook that a metal handle without an insulated grip becomes genuinely uncomfortable to hold on high induction settings.

Mastering Induction Stir Fry Technique: What to Expect

Induction stir fry technique differs meaningfully from gas, and understanding why avoids a lot of first-week frustration. Because induction heats the pan directly rather than heating the surrounding air, there’s markedly less residual ambient heat around the pan — meaning you’ll notice the wok itself cools faster the moment you reduce the power, which actually gives you sharper, more responsive control once you’re used to it. Reviewers and cooks adapting from gas consistently note this same adjustment period across nearly every wok in this guide, regardless of material.

Because most home induction zones are smaller than a wok’s full flared diameter, expect the heat to concentrate more centrally than on a gas burner, which is precisely why matching your wok to your hob’s largest ring matters so much (see the buying criteria above). In practice, this means pushing partially cooked ingredients up the sloped sides — traditionally used to slow their cooking over residual heat — is slightly less effective on induction than on gas, so cooking in smaller, faster batches compensates well. The upside is speed: induction’s near-instant response means a well-matched stir fry pan for induction hob use can genuinely rival gas for searing speed, once your ingredients are properly prepped and dry before they hit the pan.

Long-Term Cost & Maintenance

Thinking beyond the initial price tag matters more with woks than most cookware, since maintenance costs and lifespan vary dramatically by material. A £30-£45 uncoated carbon steel wok like the Yosukata has effectively no consumable cost — no coating to eventually replace — provided it’s dried and lightly oiled after each use, meaning total cost of ownership over a decade can be genuinely lower than repeatedly replacing worn non-stick pans every two to three years.

Coated non-stick woks, including the Tower Cerastone and Ken Hom Excellence, typically need replacing once the coating visibly degrades, generally somewhere between two and five years depending on utensil choice and dishwasher habits — worth factoring into your per-use cost calculation rather than judging purely on upfront price. Stainless steel and enamelled cast iron sit at the opposite extreme: the ProCook Professional and Le Creuset Signature carry higher initial prices but effectively no coating to wear through, meaning their higher upfront cost amortises over what could realistically be decades of use.

Safety, Regulations and Compliance for Induction Cookware

UK safety guidance is reassuring on non-stick cookware when used correctly. Concerns around PTFE-based coatings and so-called “polymer fume fever” relate almost exclusively to industrial exposure at temperatures well above normal home cooking, and UK parliamentary evidence on the condition confirms it is not considered a significant problem in ordinary domestic use, though it does recommend never leaving a non-stick pan to overheat while empty. Products like the Tower Cerastone additionally avoid PTFE and PFOA entirely through ceramic coating technology, which sidesteps the question for anyone particularly cautious.

For UK households, the more immediate practical safety point is electrical: induction hobs typically require a dedicated circuit installed to current wiring regulations, and cookware itself should carry a clear induction-compatible marking rather than relying on guesswork. Always check that oven-safe temperature ratings on coated woks (commonly 180-260°C depending on the range) aren’t exceeded if you’re finishing a dish under the grill or in the oven, since this is the scenario most likely to degrade a coating prematurely.

Do You Need a Wok Ring or Induction Adapter?

A wok ring induction adapter is a specialist accessory designed to help a rounder-based wok sit more securely and spread contact across a wider area on a flat induction surface — effectively a stopgap for anyone who already owns a traditional round-bottomed wok and doesn’t want to replace it outright. In practice, most dedicated induction wok rings incorporate a ferromagnetic disc themselves, since a plain metal ring alone won’t help a non-magnetic base engage the hob’s coils.

Honestly, for most home cooks, buying a genuinely flat bottom wok for induction from the outset — like any of the seven featured here — is the simpler and more reliable route than retrofitting an adapter. Adapters can work reasonably well for occasional use or when it’s your only round-bottomed wok, but they add an extra variable (fit, stability, extra thermal mass to heat) that a purpose-built flat base design avoids entirely.

Frequently Asked Questions

Conclusion

There’s no universal answer to which wok for induction hob use suits every kitchen, and that’s genuinely the point of this guide — the right choice depends on how you actually cook, not on chasing the most expensive option available. If you want authentic technique and don’t mind a seasoning routine, the Yosukata carbon steel delivers real performance for very little outlay. If convenience matters more than tradition, the Tower Cerastone or Ken Hom Excellence will serve you faithfully through years of weeknight stir-fries. Families cooking in bulk should look hard at the Circulon Infinite, while anyone building a forever-kitchen with heat retention as the priority will find genuine satisfaction in the Le Creuset Signature.

Whatever you choose, the two things that matter most are confirming genuine ferromagnetic compatibility before you buy, and matching the base size to your hob’s induction zone — get those two details right, and virtually any of the seven woks featured here will serve you well for years of stir-fries, fried rice and everything in between.

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