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Yes, the recipe I found said only to keep it for a week.

5 pounds of sugar.

It is never good idea to leave food in an open can. Once a can is opened, it begins to oxidise, and you risk food poisoning. It is best to remove any unused food, and store in a non-metal container.

With proper care your pan should be non-stick, assuming it is cast iron. It just needs to be 'seasoned' properly. To do this, coat your pan with a THIN coating of vegetable oil, place upside down on a piece of aluminium foil (to catch drips) in a moderate oven for 30-60 minutes. Cool to room...

Yes.