In the late 1950s, Taylor, Smith & Taylor introduced a new line of buffet ware called, "Chateau Buffet." The body of this line was made of a brown clay composed primarily of Nickle Oxide. The specially formulated body resulted in a line that was perfect to go from refrigerator to oven to table. TS&T produced an extensive assortment of Chateau Buffet. Most pieces were given a turquoise application on either the interior or sometimes exterior. The visible brown portion is actually the clay with a clear glaze.
Homer Laughlin co-produced four pieces of TST's Chateau Buffet for Quaker Oats; the cereal bowl, French casserole, custard, and ramekin. With HLC's Chateau Buffet, expect the colored interiors to be turquoise, but with TS&T's they can be blue, pink, yellow, or white. All of HLC's pieces will be found with a cast mold marking.