You can't say that in general terms. It depends on what you press the oil from. All vegetable oils and cooking oils have different smoke points. The level depends on the proportion of free fatty acids in the oil. However, other ingredients can also have an influence. In general, however, cold-pressed oils are not used for frying, as the healthy ingredients are destroyed and the smoke point is lower than that of refined (hot-pressed) oils.
OP 700 - What is the smoke point of oil when cold pressed?
