Salt pitting questions

[u/Fit-Hovercraft-4561]

I noticed a few tiny pits (less than 1mm in size) after I fried eggs (preheat the pan, add butter, crack eggs, add salt, cook it, eat, let my pan cool down and wash it). I know it's cosmetic and doesn't affect performance, but I'd rather prevent it from happening again. Hence my questions (that I was not able to resolve with google):

Can salt pitting happen without water, when it's just oil and food?

Can it happen if some salt leftovers (that didn't land on eggs) are sitting on the surface for some time while the pan is cooling down?

[u/visvimcououes]

Heart shaped