Saint-Cloud was one of the earliest porcelain factories in Europe. Established initially as a faïence (tin-glazed earthenware) factory in about 1666, by the early 1690s porcelain was being made at Saint-Cloud thanks to the experiments of Pierre Chicaneau. He is thought to have died in about 1678, but passed on the results of his experiments to his wife and children. The business enjoyed the patronage of the King Louis XIV's brother, Philippe, duc d'Orléans (1640-1701) and was flourishing by the turn of the century. In the early years of porcelain production pieces sometimes bear the painted mark 'St C' and/or a sun mark, presumably indicating that it was made in the reign of 'The Sun King', Louis XIV who died in 1715. The type of elaborate radiating design (known as style rayonnant) is common at Saint-Cloud and was based on slightly early patterns found on Rouen faïence.

18th-century Europe saw major changes in the way food was served at grand dinners, leading to practices that are still with us today. Many new specialised tablewares were introduced, such as tureens and sauceboats, in response to changing fashions in food. This salt, however, pre-dates these changes and is based on contemporary metalware salts used in wealthy households in the late 17th century. Salt was an important source of revenue for the French crown as a deeply unpopular tax 'la gabelle' was levied on it. Nobles and clergy were exempt from paying it, and the free use of this important condiment, was a sign of status in France at this time. The tax was abolished at the time of the Revolution in 1790.