It’s not to do with breaking thermodynamics. The grains of salt simply act like little so-called “nucleation points” where the bubbles can form easier. That’s why you’ll often see the water suddenly boiling and bubbling violently just as you add salt.
The water was “superheated” above the boiling point, but didn’t have imperfections in the pot which allowed the bubbles to form easily.
Back in the early 2000s the people responsible for maintaining the national forests of Denmark, wrote to the navy that the oaks planted after the British destroyed the danish navy during the napoleonic wars, were now ready for shipbuilding!
I always thought it was quite amazing that the knowledge that these trees were set aside to rebuild the navy survived in the institution for some 200 years.