Question: Cooking vegetables in different pots. Does the vegetable dish vary in iron content when cooked in aluminum, clay, and iron pots?
(a) What do the data appear to show? Check the conditions for one-way ANOVA. Which requirements are a bit dubious in this setting?
(b) Instead of ANOVA, do a rank test. Summarize your conclusions about the effect of pot material on the iron content of the vegetable dish.