Thanks for all the replies! There's a bit of good info for me to think over.
One thing I need to be clear on is: The value proposition to me is not in the cost - for me function and storage are my primary considerations.
As to why LC? If I find its something that can help expand my cooking horizons, and I can afford to go for it, I figure I'm better off buying higher end products that will perform well now, and last.
Currently, my tagine is serving as a good vessel for making stews. Both western and traditional. In fact, Ive used it lately more for western style stews than anything else.
The electric frypan is also quite large, and Ive made several stews in it (prior to the tagine acquisition). It also does roasts.
I have a tall stainless pot that I cook my pasta in, but it also serves me well to make stocks and soups.
So this brings me back to my question of duplication. Ive never used a French oven before, and I dont know anyone else who has. So if I'm doing stews, stocks, etc as it is today, is it wise to go and get a French oven? This is where I look to the people who use these things to offer their thoughts. Unfortunately, all of my reading to date seems to be about either; (a) the value/quality of LC sometimes with respect to other brands, or (b) the recipes which can be cooked in one of these vessels.
If anyone can offer any insight into French ovens, especially with respect to the gear I currently own, I would really appreciate it.