Moisture content in unsalted butter

I notice that when I use unsalted butter to saute with I get a lot of popping when I add the butter to the pan, as if there was a lot of moisture present (The pan is dry.). I have to turn the heat down a little to stop it. When I use salted butter I do not have this problem. Is there a higher moisture content in the unsalted butter?

Butter contains around 16% water. To avoid spitting, clarify the butter first.
Clarified butter is made by gently heating the butter until it has melted and separated. The milk solids and water can be strained off. The clarified butter can then be used at higher temperatures.
Ghee, used in Indian cookery, is a type of clarified butter which is sometimes known as concentrated butter. It is suitable for cooking but not for a spead or finishing dishes.

Thanks for the idea. I will try it. But that doesn't explain why the unsalted butter spit and the salted didn't. Here is the scenario, I was making crepes and didn't have a lot of unsalted butter. When I added the unsalted butter the pan spit. In the same pan and at the same temperature (after I made a few crepes) I used salted butter. There was no spitting. I wondered if some moisture had gotten on the outside of the butter for some reason. I didn't think so. That led to my question about the higher moisture content in the unsalted butter.

I assume that by clarifying the butter excess moisture is evaporated ahead of time.

As our old pal, Homer, would say, "Doh!". I think I just thought of the answer to my own question. The salt in the salted butter absorbs moisture so that it is less likely to pop when added to a hot pan. Am I right?