This study explores the effects of two different post-treatment methods on stain reduction in glazed creamware from the late 20th century. The objects stains have been characterized by type one and type two stains which is the result of prolonged contact with food residues, were subjected to the same initial stain reduction. The two post-treatment methods examined are soaking the objects in deionized water and surface rinsing with deionized water. The comparative analysis included photographs under normal and UV-light exposure to assess stain visibility, weight measurements before and after treatments to monitor the absorption and evaporation of liquids, and observations throughout the experiment. The results revealed that while type two stains showed significant alterations after treatments, specifically after soaking, type one stains remained unaffected by both methods.